Wash and clean the zucchini and cut them into long thin strips with a spiral slicer. Wash the flesh, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the chicken in it for about 10 minutes, turning it until golden brown.
Wash and halve the cherry tomatoes. Add to the chicken in the pan about 3 minutes before the end of the cooking time.
Heat 1 tablespoon of oil in another pan. Sweat curry powder in it, then stir in cream cheese and stock. Season the sauce with salt and pepper and simmer for about 4 minutes.
Wash the basil, shake dry and pluck the leaves from the stalks. Cut the leaves from 3 stems into small pieces. Remove meat from the pan and cut into strips. Add tomatoes, basil and courgette to the sauce and heat for 2-3 minutes.
Arrange vegetable noodles and meat on plates and garnish with basil.