Wok-Stirred Curry-Ginger Chicken with Zucchini

Source: Chef Ming Tsai, adapted from Simply Ming

Curried chicken is probably the most ubiquitous curry dish in America, not necessarily high praise. But this quickly cooked version, featuring crispy zucchini, really shines. Stir-frying not only ensures fresh flavor, it also means healthier food, as little oil is needed for cooking. And the dish, with its vivid golden color, looks beautiful. If you're concerned about fat in your diet, you can substitute chicken breasts for the thighs, though the thighs have richer flavor and are used here without their skin. Serve this family style, on a platter of rice.

	Photo credit: Tim Lynch Photography

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs cut into 1/2-inch dice 750g
• 1 Tbsp cornstarch 15 mL
• 4 tablespoons Curry-Ginger Oil
• Kosher salt and freshly ground black pepper to taste
• 2 medium yellow or white onions, cut into 1-inch (2.5 cm) dice
• 2 small zucchini, roll-cut into 1-inch lengths

Instructions

1. In a medium bowl, combine the chicken and cornstarch and mix to coat the chicken completely.

2. Heat a wok or large, heavy saute pan over high heat. Add 2 tablespoons (25 mL) of the Curry-Ginger Oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 3 to 5 minutes. Season with salt and pepper. Remove the chicken to a plate.

3. Reheat the wok over high heat. Add 1 tablespoon (15 mL) of the oil and swirl to coat the pan. Add the onions and stir-fry until the onions are soft, about 2 minutes. Add the zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, 4 to 5 minutes. Return the chicken to the wok and heat through. Stir, remove from the stove, and correct the seasoning. Drizzle with the remaining 2 tablespoons (25 mL) of oil and serve immediately.

Yield: Full size recipe makes 4 servings

	Based on 1 serving     Calories 420 cal Total Fat 26 g Saturated Fat 4 g Cholesterol 115 mg Protein 34 g Carbohydrates 12 g Fibre 2 g Sodium 270 mg

Ingredients for Curry-Ginger Oil

• 1 qt canola oil 1 L
• 1/2 cup peeled and minced fresh ginger 125 mL
• 1 cup Madras curry powder 250 mL

Instructions for Curry-Ginger Oil

1. In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.

2. Meanwhile, place a large, heavy saute pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes.

3. Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator.

Lasts 1 month, refrigerated

Yield: 1 qt (1L)

	Based on 1 Tbsp/serving     Calories 130 cal Total Fat 14 g Saturated Fat 1 g Cholesterol 0 mg Protein 0 g Carbohydrates 1 g Fibre less than 1 g Sodium 0 mg

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