*Note: If your tomatoes are a fairly tasteless variety, you might do better to add 14 ounces canned chopped tomatoes, in which case you won’t need the water.
- 8 boneless skinless chicken thighs, each cut into 3 pieces
- 2 vegetable oil
- 2 freshly ground black pepper
- Salt, to taste
- 4 cloves garlic, chopped finely
- 1 freshly grated ginger
- 2 onions, cut into wedges
- 4 tomatoes, chopped roughly*
- 1 ground turmeric
- 1 garam masala
- 2 large zucchini, cut into ¾-inch rounds
- 1/2 water
- 3 chopped cilantro
Toss the chicken thighs in the oil, then coat in ½ of the pepper and season with salt, to taste. Heat a saucepan and cook the chicken gently to color but not scorch (spices become bitter if the heat is too intense). Brown all over, then remove the chicken and set aside.
Add the garlic, ginger, and onions to the pan, and fry over medium heat for 8-10 minutes to lightly color and soften the onion. Add the remaining black pepper, tomatoes, turmeric, garam masala, zucchini, and water.
Cook for 5 minutes, then return the chicken to the pan, and cook for 10 more minutes before checking the seasoning and folding in the cilantro. Remove from heat and serve.