One of my resolutions this year was to learn how to make Thai and Indian food–lofty, yes. I know. I am slowly building up the stock of required spices, and I am also learning how to shop for Thai and Indian ingredients (lemongrass stalk, I’m looking at you.) I have been really loving cooking zucchini lately, and when I saw this recipe for Zucchini Curry I was delighted to see I had all the spices required! If you need to make a trip to the store, please do–this is one curry you won’t want to miss.
I am publishing the recipe as I made it, which is adapted from the original recipe based on many of the reviewer’s comments–although I think I will be experimenting a bit with vegetables and spices as I go along, I think this will be my new, weeknight cookery project. If you don’t have, or can’t find a patty pan squash, you could use a yellow squash, potato, or another zucchini and you’d be good to go.
1/2 tsp mustard seeds (yellow or brown)
1/2 tsp cumin seeds
3 cloves garlic, minced
2-3 tsp minced ginger
1 tablespoon salt
1 tablespoon curry powder
1/4 tsp coriander powder
2 tablespoons olive oil
1/2 onion, minced
1 chicken breast, chopped
2 small zucchini, chopped into 1/2 inch half-moons
1 patty pan squash, chopped into 1/2 inch pieces
1/2 can coconut milk, stirred smooth
1/4 cup chopped fresh cilantro–for garnish
Toast mustard and cumin seeds, let cool. Mince and mash garlic, ginger and a bit of the salt (or use a mortar and pestle, which I am coveting right now). Stir in the curry powder, coriander, mustard and cumin seeds until it is all pasty. Heat oil in heavy saucepan, saute onion about 8 mins. Add curry paste and summer 2 minutes. Add chicken and stir 2-3 minutes. Add zucchini and patty pan, cook 3-5 minutes. Add coconut milk and rest of salt (more to taste if necessary). Bring to a boil and then simmer 10-12 minutes stirring occasionally until zucchini is tender.
Serve hot with cilantro garnish and fresh naan or basmasti rice.