Careme

Instructions

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1. 1.

   Cut 1 lb boneless skinless chicken breast fillets into 1-inch pieces and toss with 1/2 teaspoon kosher salt. Let the chicken stand for 10 minutes while you prepare the vegetables.

2. 2.

   Prepare the seasonal vegetables and aromatics:

   • 1 lb zucchini, halved lengthwise and sliced 1/2 inch thick
   • 8 oz jumbo yellow onion, thinly sliced
   • 12 oz Roma tomatoes, chopped
   • 3 garlic cloves, minced
   • 1 tablespoon fresh peeled ginger, minced
   • 1/4 cup cilantro, chopped

   Keep each prepared ingredient separate.

3. 3.

   Whisk 1/4 cup plain Greek yogurt with 1/4 cup water until smooth; set this yogurt mixture aside.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the prepared zucchini and sauté for 5 minutes until browned but still firm; transfer it to a plate.

5. 5.

   Add 1 tablespoon neutral cooking oil to the skillet. Add the seasoned chicken in one layer and sauté for 5 minutes, turning occasionally, until browned but not fully cooked; transfer it to a clean plate.

6. 6.

   Reduce the heat to medium. Add the prepared onion and sauté for 5 minutes until softened. Add the prepared garlic and ginger along with:

   • 1 teaspoon ground cumin
   • 1 1/2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Cook for 1 minute, stirring constantly, until fragrant.

7. 7.

   Add the prepared tomatoes and 1/4 teaspoon kosher salt. Cook for 4 minutes, stirring and crushing the tomatoes lightly, until they become saucy.

8. 8.

   Reduce the heat to medium-low. Gradually stir in the yogurt mixture, then return the chicken and any collected juices to the skillet. Simmer gently for 6 minutes, stirring occasionally, until the chicken reaches 165°F in the center.

9. 9.

   Fold in the browned zucchini, 1 teaspoon garam masala, and 2 tablespoons prepared cilantro. Cook for 2 minutes, just until the zucchini is hot and the sauce coats the chicken.

10. 10.

    Divide the chicken and zucchini masala between two shallow bowls, spoon the sauce over the top, and garnish with 2 tablespoons prepared cilantro.