Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz, cut into 1-inch pieces $4.49
• Organic Zucchini Squash

  10–12 oz, halved lengthwise and sliced $3.79
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry rice $4.99
• Fresh Red Tomato

  1 medium, diced $2.49
• Jumbo Red Onions

  1/2 small onion, finely chopped $2.29
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated ginger $3.99
• Garlic

  2 cloves, minced $0.79
• Organic Cilantro

  2 tablespoons chopped, plus more for serving $1.99
• Plain yogurt

  1/4 cup
• Neutral oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Cayenne or chili flakes

  1/8–1/4 teaspoon, optional
• Kosher salt and black pepper

  to taste
• Water

  1 1/4 cups for rice, plus 1/4 cup for curry as needed

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand off heat while you finish the curry.
2. While the rice cooks, chop the onion, dice the tomato, slice the zucchini, mince the garlic, grate the ginger, and cut the chicken thighs into bite-size pieces; season the chicken with salt, pepper, turmeric, cumin, coriander, and optional cayenne.
3. Heat the oil in a large skillet over medium-high heat, add the chicken in a single layer, and sear for 3–4 minutes without moving much, then stir and cook 2 minutes more until lightly browned.
4. Add the onion to the skillet and cook 3 minutes until softened, then stir in the garlic and ginger for 30 seconds until fragrant.
5. Add the diced tomato and 1/4 cup water, scraping up browned bits; simmer 5–6 minutes until the tomato breaks down into a saucy masala.
6. Stir in the zucchini, cover, and cook 5–7 minutes until the zucchini is tender-crisp and the chicken reaches 165°F in the thickest pieces.
7. Reduce the heat to low, stir in the yogurt and garam masala, and warm gently for 1 minute without boiling; taste and adjust salt, pepper, and chili.
8. Fluff the rice, spoon it into two shallow bowls, top with the chicken-zucchini masala, and finish with chopped cilantro.