RCI-MT.004.0259.001
Chicken Zucchini
Chicken Zucchini from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- lb. Chicken breasts1 unitskinned, boned, and cut into 1-in pieces (or *Lamb)
- zucchini2 cupscut into 1-in long strips
- red bell pepper1 cupcut into 1-in long strips
- onions1 cupsliced
- 1 cup
- 1 cup
- garlic1 teaspoonminced
- ginger1 teaspoonfinely grated
- 1 teaspoon
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 2 tablespoons
- 1 unit
- 1 tablespoon
- cilantro2 tablespoonsfinely chopped
Method
1
Combine cumin powder, turmeric, chili powder, ground black pepper, fenugreek, minced garlic, and grated ginger in a small bowl to create a spice paste.
2
Heat clarified butter and mustard oil in a large cooking vessel or wok over medium-high heat until shimmering.
2 minutes
3
Add sliced onions to the hot oil and cook, stirring occasionally, until they become translucent and begin to turn golden at the edges.
5 minutes
4
Add the chicken pieces to the onions and stir well to coat with oil; cook for 3-4 minutes to lightly sear the exterior.
4 minutes
5
Sprinkle the spice paste over the chicken and onions, stirring constantly to distribute the spices evenly and prevent burning.
2 minutes
6
Pour in the yogurt slowly while stirring to incorporate it smoothly into the spice mixture and coat the chicken pieces.
2 minutes
7
Add the chicken broth and stir to combine all ingredients; season with salt to taste and bring to a gentle simmer.
1 minutes
8
Reduce heat to medium-low and simmer uncovered for 12-15 minutes until the chicken is cooked through and the sauce has slightly thickened.
14 minutes
9
Add the zucchini strips and red bell pepper strips to the simmering sauce, stirring gently to distribute the vegetables evenly.
1 minutes
10
Continue simmering for 8-10 minutes until the zucchini and pepper are tender but still retain some firmness, and the flavors have melded.
9 minutes
11
Taste and adjust seasoning with additional salt or spices as needed; garnish with chopped cilantro just before serving.