Creamy Ginger Garlic Zucchini Chicken Curry with Oat Milk
Creamy Ginger Garlic Zucchini Chicken Curry with Oat Milk
ingredients
- 1.5 lbs chicken, bone-in, skinless
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger root, grated
- 2 zucchinis, sliced
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder (adjust to taste)
- Salt, to taste
- 1 cup oat milk
- Fresh cilantro, for garnish
steps
- 1.
Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- 2.
Add minced garlic and grated ginger. Sauté for an additional minute.
- 3.
Add the chicken pieces to the skillet. Cook until lightly browned on all sides.
- 4.
In a small bowl, combine the curry powder, turmeric, cumin, coriander, and red chili powder. Sprinkle this spice blend over the chicken, ensuring it is evenly coated.
- 5.
Add the sliced zucchinis and stir well. Season with salt and reduce the heat to low.
- 6.
Pour in oat milk and stir to combine. Cover the skillet and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
- 7.
Garnish with fresh cilantro and serve hot with steamed basmati rice.
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