Recipes
Photo by Alan Richardson
Wok-Stirred Curry-Ginger Chicken With Zucchini
Curried chicken is probably the most ubiquitous curry dish in America-not necessarily high praise. But this quickly cooked version, featuring crispy zucchini, really shines. Stir-frying not only ensures fresh flavor, it also means healthier food, as little oil is needed for cooking. And the dish, with its vivid golden color, looks beautiful.
If you're concerned about fat in your diet, you can substitute chicken breasts for the thighs, though the thighs have richer flavor and are used here without their skin.
Serve this family style, on a platter of rice.
Serves 4
Ingredients
1 1/2 pounds boneless, skinless chicken thighs cut into 1/2-inch dice
1 tablespoon cornstarch
4 tablespoons Curry-Ginger Oil (page 18)
Kosher salt and freshly ground black pepper to taste
2 medium yellow or white onions, cut into 1-inch dice
2 small zucchini, roll-cut into 1-inch lengths
1/2 cup Master Chicken Broth or low-sodium canned chicken broth or vegetable stock
Directions
- In a medium bowl, combine the chicken and cornstarch and mix to coat the chicken completely.
- Heat a wok or large, heavy sauté pan over high heat. Add 2 tablespoons of the Curry-Ginger Oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 3 to 5 minutes. Season with salt and pepper. Remove the chicken to a plate.
- Reheat the wok over high heat. Add 1 tablespoon of the oil and swirl to coat the pan. Add the onions and stir-fry until the onions are soft, about 2 minutes. Add the zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, 4 to 5 minutes. Return the chicken to the wok, add the broth, and bring it to a boil, about 30 seconds. Stir, remove from the stove, and correct the seasoning. Drizzle with the remaining tablespoon of oil and serve immediately.
Cooking Tips
Dicing Onions
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