Chicken Curry with Yogurt, Cilantro, and Zucchini

Name: Chicken Curry with Yogurt, Cilantro, and Zucchini
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 1/2 , cinnamon sticks (3-inches each); 4 , whole cloves; 4 , green cardamom pods; 8 , black peppercorns; 1 , bay leaf; 1/4 cup, vegetable oil (or canola oil); 1 , medium onion, sliced thin; 4 large cloves, garlic, pureed; 1 1/2 inch piece, fresh ginger, peeled and pureed; 6 , chicken thighs, skinned; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 teaspoon, ground turmeric; 1/2 teaspoon, table salt, plus more to taste; 1/2 cup, plain low-fat yogurt; 1 cup, chopped fresh cilantro leaves; 1 , jalapeño chile, stemmed and cut in half through the stem end; 4 , medium zucchini, cut into 1/2-inch cubes; 2 tablespoons, chopped fresh cilantro leaves

8 comments

Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cardamom, cumin, cinnamon, coriander, and turmeric.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

For a deeply flavored curry, we fried or roasted the whole spices and then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished by adding the vegetables and cooking until all...

This is a members' feature.