North East Recipes
 
Chicken Zucchini  
 
Serves 4

Ingredients
1 lb. chicken breasts, skinned, boned, and cut into 1-in pieces (or lamb) 1 tablespoon cumin powder
2 cups zucchini, cut into 1-in long strips 1 teaspoon turmeric
1 cup red bell pepper, cut into 1-in long strips 1 teaspoon chili powder
1 cup onions, sliced 1/2 teaspoon ground black pepper
1 cup chicken broth 2 tablespoons clarified butter
1 cup yogurt Salt to taste
1 teaspoon garlic, minced 1 tablespoon mustard oil
1 teaspoon ginger, finely grated 2 tablespoons cilantro, finely chopped
1 teaspoon fenugreek  

Method
Salt and pepper chicken pieces. In a non-stick pan heat one tablespoon of mustard oil, brown chicken till cooked, and set aside. Drain the oil, and heat clarified butter, splitter fenugreek till dark. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder.
Stir for 1 min in low heat. Add zucchini and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned chicken, mix well for 2 min. Add yogurt and chicken broth to the chicken mixture. Increase the heat to high and thicken the sauce, about 10 min. Garnish with chopped cilantro. Serve with roti, or rice.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

310

Carotene ( μg )

742.61

Protein (g) 33.19 Vitamin C (mg) 30.03
Carbohydrate (g) 17.94 Mg  (mg) 35.15
Fat (g) 16.6 Na  (mg) 247.6
Fibre (g) 6.94 K  (mg) 124.17
Minerals (g) 2.56 Mn  (mg) 0.22
Calcium  (mg) 182.55 Zn  (mg) 0.32
Phosphorus  (mg) 349.55 Cr  (mg) 0.01
Iron  (mg) 0.97