Tamarind Curry with Chicken and Zucchini
Serves 4
- 3 tablespoons vegetable oil
- 1 lb. boneless, skinless chicken, cut into 1-inch cubes
- 1 medium zucchini, cut into ½-inch thick half-moon slices
- 1 container Maya Kaimal Tamarind Curry
- In a medium-sized covered skillet or Dutch oven, heat the 2 tablespoons of the oil over medium heat. Add the cubed chicken and brown lightly on all sides. Transfer chicken to a dish and set aside. Add the remaining tablespoon of oil and add the zucchini pieces. Brown lightly on all sides, 2 to 3 minutes.
- Add the chicken back to the pan and stir to combine with the zucchini.
- Add the Tamarind curry sauce and partially cover. Reduce heat to low and simmer until chicken is cooked through, about 8 to 10 minutes. Add water if mixture gets too thick.
- Serve with basmati rice or grain of your choice.