Chicken Curry with Yogurt, Cilantro, and Zucchini

Name: Chicken Curry with Yogurt, Cilantro, and Zucchini
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1 1/2 , cinnamon sticks (3-inches each); 4 , whole cloves; 4 , green cardamom pods; 8 , black peppercorns; 1 , bay leaf; 1/4 cup, vegetable oil (or canola oil); 1 , medium onion, sliced thin; 4 large cloves, garlic, pureed; 1 1/2 inch piece, fresh ginger, peeled and pureed; 6 , chicken thighs, skinned; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 teaspoon, ground turmeric; 1/2 teaspoon, table salt, plus more to taste; 1/2 cup, plain low-fat yogurt; 1 cup, chopped fresh cilantro leaves; 1 , jalapeño chile, stemmed and cut in half through the stem end; 4 , medium zucchini, cut into 1/2-inch cubes; 2 tablespoons, chopped fresh cilantro leaves

Main Courses
Asia
Indian
Fruits & Vegetables
Poultry
Vegetables
Chicken

Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cardamom, cumin, cinnamon, coriander, and turmeric.

SERVES 4 to 6

TIME 1¼ hours

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