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 whole-milk 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

  3/4 cup 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 3/4 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered off heat for 10 minutes.
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 only with salt and black pepper.
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; transfer to a plate if the skillet is crowded, or push the chicken to one side.
4. Reduce the heat to medium, add the onion to the skillet, and cook 3 minutes until softened; stir in the garlic, ginger, cumin, coriander, turmeric, and optional cayenne and cook for about 30 seconds until fragrant but not dark.
5. Add the diced tomato and 1/4 cup water, scraping up browned bits, then return the chicken to the skillet if removed; 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. Remove the skillet from the heat; in a small bowl, stir the yogurt with a spoonful of hot masala sauce to temper it, then gently stir the tempered yogurt and garam masala into the skillet until glossy and creamy.
8. Fluff the rice, spoon it into two shallow bowls, top with the chicken-zucchini masala, and finish with chopped cilantro.