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Chicken Curry with Zucchini & Peppers

RF Recipes

Chicken Curry with Zucchini & Peppers

Real Food

CHICKEN CURRY WITH ZUCCHINI & PEPPERS

CHICKEN CURRY WITH ZUCCHINI & PEPPERS

Ingredients

400g boneless chicken thighs                       2 medium onions

2 large garlic cloves                                        Fresh ginger

Curry mix                                                        1tsp. ground cumin

1/2 tsp. cayenne                                             400g tomatoes

2 red peppers                                                 200g zucchini

1 bunch fresh coriander                                  30g cashews

125ml plain yogurt    

From the store cupboard

2 tbsp. olive oil                                               2 tbsp.butter

2 tsp. salt                                                        Sea salt and Black Pepper

Serves: 2               Prep Time: 15 Minutes               Cooking Time: 45 Minutes              LOD: Medium


1.    Prepare the Veg and Chicken. Finely chop the onions, mince the garlic and ginger, and dice the tomatoes. De-seed and chop the peppers into thin strips. Cut the zucchini into discs on the diagonal using a crinkle mandolin slicer. Place a skillet on high heat on the hob with 2 tbsp. olive oil. Nestle the chicken in skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging the chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.

2.    Make the Curry Base. Heat the butter in a 5- to 6-quart wide heavy pot over moderately low heat, then cook the onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add the curry mix, salt, cumin, and cayenne and cook, stirring, for 2 minutes.

3.    Add the Chicken and Simmer. Add the chicken thighs, and peppers and cook, stirring to coat. Add the tomatoes and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 20 minutes.

4.    Add the Cashews and Yoghurt. Pulse the cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to the curry along with the zucchini and yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

5.    Garnish and Serve.  Place the curry in two bowls and using scissors chop over the coriander leaves for garnish and added flavour. Tuck in!