I love curry powder. I would put it on top of everything. On fish, meat, pasta, everywhere. I love the smell of this extraordinary blend of spices and the unmistakable touch it brings to the simplest dishes. Made mainly of turmeric, coriander and cumin, a huge number of different recipes are available for curry powder, some of which include ginger, fennel, cinnamon cloves, cardamom, nutmeg, garlic and whatsoever. Despite the commercial standardization, in Asian shops you can still find different types of curry powder, from mild to hot. Choose the one you like the most and adjust according to your personal taste.
The recipe I am suggesting today is one of my specialties. It’s very simple to make and it can be easily personalized to one’s taste, by changing vegetables or spices. For example, you can replace curry powder with paprika and you will get a completely different result, starting from the same base. To make it light, yet creamy, I choose low fat yoghurt for the sauce, which gives it a slight sour twist. Otherwise, you can choose a soft coconut milk, for a more exotic touch. I do not advise to use cream as, to my opinion, it evens all flavours and makes the dish too heavy. But it’s up to you!
Ingredients for 4 persons
– chicken breast, 500g
– zucchini, 2
– low fat yoghurt (non too thick), 500g
– garlic, 1 clove
– fresh ginger or in powder, 1 teaspoon
– curry powder (medium hot), 2 teaspoons
– turmeric powder, 1 teaspoon
– soya sauce, 2 tablespoons
– dry white wine, 1 glass
– flour, a few tablespoons
– salt and pepper
– extra virgin olive oil
Rinse and dry the chicken accurately, then chop it into small dices of about 2cm. Slightly dust with flour and sift to remove excess flour. Crush a big garlic clove keeping the skin on and put it in a wok with 3 tablespoons of oil. Turn the flame on at a medium heat and, as soon as the garlic starts getting blond, add the chicken. Turn to a high flame and brown well on each side without tossing too often, as to obtain a nice golden crust, for about 6 minutes. Meanwhile, cut the zucchini into circles 1cm thick, then cut each circle into 4 quarters. Quickly brown in a small pan at a high heat, being careful not to overcook (the vegetable has to remain firm). When the chicken is ready, add salt to taste, a little ground black pepper, pour the wine and let it evaporate at a high flame. Add yoghurt and spices and toss well. Bring to a boil, then turn the flame to a low heat and cook semi-covered for about 20 minutes. After this time, add soya sauce and zucchini, toss and let the sauce dry to a creamy consistence, keeping in mind that once you will turn off the fire the sauce will thicken a little. If the sauce is too thick (this depends a lot on which kind of yoghurt you are using), add a little hot water, a bit at a time. When cooking is over, adjust with salt. For a balanced main dish, serve with pilaf rice and some sauté or steam-cooked carrots.