Chicken Zucchini



  • 1 lb. Chicken breasts, skinned, boned, and cut into 1-in pieces (can be substituted with lamb)
  • 2 cups zucchini, cut into 1-in long strips
  • 1 cup red bell pepper, cut into 1-in long strips
  • 1 cup onions, sliced
  • 1 cup chicken broth
  • 1 cup yogurt
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon fenugreek
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons clarified butter
  • Salt to taste
  • 1 tablespoon musturd oil
  • 2 tablespoons cilantro


    Finely chopped Salt and pepper chicken pieces. In a non-stick pan heat one

    tablespoon of musturd oil, brown chicken till ¾ way cooked, and set

    aside. Drain the oil, and heat clarified butter, splitter fenugreek

    till dark. Add onions and sautee till light brown. Add turmeric,

    cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat.

    Add zucchini and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned chicken, mix well for 2 min. Add yogurt and chicken broth to the chicken mixture. Increase the heat to high and thicken the sauce, about 10 min. Garnish with chopped cilantro. Serve with roti, or rice.

Submitted by: Tulsi Regmi