Chicken Zucchini

Nepali Chicken Zucchini Recipe with Yogurt and Spices

Region / culture: Nepal | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chicken Zucchini is a delicious and nutritious dish that combines tender chicken with fresh zucchini, red bell pepper, and a flavorful blend of spices. This recipe is perfect for a healthy and satisfying meal that the whole family will love.

History

The combination of chicken and zucchini has been a popular dish in many cultures for centuries. Zucchini, also known as courgette, is a versatile vegetable that pairs well with a variety of proteins, including chicken. This recipe takes inspiration from traditional Indian cuisine, with the use of fragrant spices like cumin, turmeric, and fenugreek.

Ingredients

1 lb (454 g) chicken breasts, skinned, boned, and cut into 1-inch pieces (or *lamb)
2 cups zucchini, cut into 1-inch long strips
1 cup red bell pepper, cut into 1-inch long strips
1 cup onions, sliced
1 cup chicken broth
1 cup yogurt
1 tsp garlic, minced
1 tsp ginger, finely grated
1 tsp fenugreek
1 tbsp cumin powder
1 tsp turmeric
1 tsp chili powder
0.5 tsp ground black pepper
2 tbsp clarified butter
salt to taste
1 tbsp mustard oil
2 tbsp cilantro, finely chopped

How to prepare

Season the chicken pieces with salt and pepper. Heat one tablespoon of mustard oil in a non-stick pan. Brown the chicken until it is 0.75 way cooked. Set it aside.
Drain the oil from the pan and heat clarified butter. Add fenugreek seeds and cook until they turn dark. Add onions and sauté until they become light brown. Stir in turmeric, cumin, garlic, ginger, and chili powder. Cook for 1 minute over low heat.
Add zucchini and red bell pepper to the onion mixture. Stir-fry until they start to wilt. Transfer the browned chicken to the pan and mix well for 2 minutes.
Add yogurt and chicken broth to the chicken mixture. Increase the heat to high and thicken the sauce for about 10 minutes.
Garnish with chopped cilantro before serving.

Variations

Substitute lamb or beef for the chicken for a different flavor profile.
Add diced tomatoes or coconut milk for a creamy twist.
Include other vegetables like eggplant or mushrooms for added texture.

Cooking Tips & Tricks

Be sure to season the chicken with salt and pepper before browning to enhance the flavor.

- Browning the chicken before adding it to the vegetables helps to seal in the juices and create a delicious caramelized crust.

- Thicken the sauce over high heat to concentrate the flavors and create a rich and creamy texture.

Serving Suggestions

Serve Chicken Zucchini over steamed rice or with a side of naan bread for a complete meal. Garnish with fresh cilantro and a squeeze of lemon juice for added brightness.

Cooking Techniques

Stir-frying the vegetables until they start to wilt helps to retain their crunch and vibrant color.

- Thicken the sauce by simmering over high heat to concentrate the flavors and create a rich and creamy texture.

Ingredient Substitutions

Use ghee instead of clarified butter for a nutty flavor.

- Swap out the red bell pepper for yellow or orange bell pepper for a colorful twist.

- Replace the fenugreek with curry powder for a different spice blend.

Make Ahead Tips

Prepare the chicken and vegetable mixture ahead of time and store in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve Chicken Zucchini in a shallow bowl or on a platter garnished with fresh cilantro for a pop of color. Drizzle with a swirl of yogurt or a sprinkle of toasted nuts for added texture.

Pairing Recommendations

Pair Chicken Zucchini with a side of basmati rice, garlic naan, or a simple salad for a well-rounded meal. Serve with a refreshing cucumber raita or mango chutney for a burst of flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Zucchini: 6g per cup

- Red bell pepper: 9g per cup

- Onions: 10g per cup

- Yogurt: 11g per cup

Fats

- Clarified butter: 14g per tablespoon

- Mustard oil: 14g per tablespoon

Proteins

- Chicken: 38g per 4 oz (113g) serving

- Yogurt: 9g per cup

Vitamins and minerals

Zucchini: Rich in vitamin C, vitamin A, and potassium

- Red bell pepper: High in vitamin C and vitamin A

- Onions: Good source of vitamin C and fiber

Alergens

Dairy (yogurt)

- Mustard (mustard oil)

Summary

Chicken Zucchini is a nutrient-dense dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying meal option for those looking to enjoy a flavorful and wholesome dish.

Summary

Chicken Zucchini is a flavorful and nutritious dish that combines tender chicken with fresh zucchini, red bell pepper, and a fragrant blend of spices. This recipe is perfect for a healthy and satisfying meal that the whole family will enjoy.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Chicken Zucchini. It was a warm summer day, and I had just come back from visiting my dear friend Martha. She had prepared the most delicious meal for us, and I couldn't stop raving about it. "How did you make this Chicken Zucchini dish, Martha?" I asked eagerly.

Martha smiled and said, "Oh, it's just a simple recipe I learned from my grandmother. Would you like me to show you how to make it?"

I nodded eagerly, and Martha invited me into her kitchen. She pulled out all the ingredients we would need - fresh zucchinis, tender chicken breasts, garlic, onions, and a medley of herbs and spices. As she cooked, Martha shared stories of her grandmother, a talented cook who could whip up the most delicious meals with whatever she had on hand.

I watched Martha closely as she sautéed the chicken and vegetables, adding a splash of white wine and a sprinkle of Parmesan cheese. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

When Martha finally plated the Chicken Zucchini and handed me a fork, I took my first bite and was instantly transported to food heaven. The flavors were a perfect balance of savory and fresh, and the tender chicken melted in my mouth. I knew right then and there that I had to learn how to make this dish for myself.

Over the next few weeks, I hounded Martha for the recipe, asking her to show me how to make Chicken Zucchini every chance I got. She patiently guided me through each step, teaching me the importance of seasoning and tasting as I cooked. I made countless batches of Chicken Zucchini in my own kitchen, tweaking the recipe here and there until it was just right.

As I perfected the dish, I shared it with friends and family, who all raved about how delicious it was. I even brought it to potlucks and dinner parties, where it quickly became a crowd favorite. Everyone wanted to know the secret behind my Chicken Zucchini, and I was happy to share it with them.

Years passed, and I continued to make Chicken Zucchini for every occasion. It became my signature dish, the one everyone requested when they came over for dinner. I never grew tired of cooking it, always finding joy in the process of preparing a meal that brought people together.

I often think back to that warm summer day when I first discovered the recipe for Chicken Zucchini. It's amazing how a simple meal can hold so many memories and connections to the past. I am grateful to Martha for sharing her grandmother's recipe with me, and for inspiring me to become the cook that I am today.

Now, as I stand in my kitchen preparing another batch of Chicken Zucchini, I can't help but smile at the thought of all the people who have enjoyed this dish over the years. It truly is a recipe that has brought joy and comfort to so many, just as it did for me on that fateful summer day. And for that, I am forever grateful.