This curry recipe won't be found in any great cuisine of India cook books, but it tastes good anyway! The key is to tailor the heat of the dish to your diners. But be careful with the zucchini - they tend to absorb all of the heat of the dish! Don't forget to serve with papadums and rice - you can find papadums in Indian food stores. This dish freezes well, but tends to get spicier in the freezer!
Watching a Red Dwarf episode (British TV series - now available on DVD) with the curry is a must.
Ingredients (serves 4)
- 1 tablespoon olive oil
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 large onion (red, yellow, or white depending on your taste!), diced
- 4 - 5 small green zucchini, diced
- 4 medium tomatoes, chopped
- 2 tablespoons favourite curry powder (we like madras curry powder)
- 4 threads of saffron
- fresh ground black pepper to taste
- chili peppers to taste (typically 2 or 3)
Instructions for Chicken Curry
Heat frying pan on medium heat.
Add olive oil and cubed chicken, heat for 1 to 2 minutes until browned.
Add onion and sauté until translucent.
Add zucchini and tomatoes. Stir in curry, saffron and black pepper.
Simmer for 8 - 10 minutes, stirring occasionally.
Add hot peppers 2 - 3 minutes before serving, distributing evenly in dish.
Serve on top of rice accompanied with papadums for scooping and crunching. If the curry is too hot, try putting out the fire with a glass of milk, sour cream, or ice cream for dessert.