Zucchini and Chicken Curry (loki gosht)

Looking for some healthy options for dinner and Lunch? we have got you covered

20 Mins Serves 5

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Hey lovely foodies, today the recipe is all about a lovely combination of chicken and zucchini we call it Loki gosht.

This dish is most commonly cooked with the meat of beef or mutton, very often cooked with chicken.

I still remember the taste of Loki gosht (zucchini chicken curry) my mother used to make in my childhood. So I recreated the recipe with my touch. 

Spices and herbs like turmeric, dried fenugreek leaves help bring out the fantastic taste of Zucchini

This is the main dish, or the main course is an excellent option for lunch or dinner.

Zucchini & chicken is part of many cuisines, we cook it in different dishes. 

What to serve with this dish?

It is a medium gravy curry, so we can eat it with rice and bread both.

-Flatbread like chapatti, naan, or paratha goes well with it.

-keep a bowl of crunchy salad with lemon juice and raita as a side dish.

Video recipe

How to make zucchini and chicken?

Loki Gosht aka zucchini and chicken curry is very easy to make, just throw in all the ingredients, and it's ready, like a one-pot recipe.

Let me walk you through the recipe. Take a pan or wok pour little cooking oil, throw in the onion, it is up to you however you want to chop it there is no certain restriction to it, fry the onion till light brown. Use less oil for frying to give it a healthier touch.

Add-in chopped garlic cloves and ginger powder once the onion turns light golden. We can also use the ginger paste as an alternative to ginger powder.

Add-in the rest of the ingredients (chicken, turmeric powder, coriander powder, dried fenugreek leaves, cumin seeds, red chili powder, salt, cardamom, cinnamon, and zucchini, cilantro, and green chili). Give it a nice stir, let it sauté for a minute or 2. 

Sprinkle little water if required, otherwise, there is no requirement for water since zucchini leaves its own water during cooking, adding more water can destroy the taste of the dish.

Cover the dish and cook for about 15 to 20 minutes on low flame.

Adjust gravy as per your requirement. I have added more water as the gravy was less. Let it simmer on a low flame till the oil separates (this is a very important step).

Turn off the heat. Sprinkle chopped cilantro and roasted cumin powder.

More chicken recipes: Murgh Musalam  Black Pepper Karahi Juicy Roasted Chicken without Oven Chana Daal with chicken and chili

More Zucchini Recipes: Vegetable Rice

Ingredients      

Onion (medium) - 1

Garlic Cloves - 4 to 5

Ginger Powder–1 tsp

Chicken - 1 Kg

Turmeric Powder–½ tsp

Coriander Powder–2 tsp

Dried Fenugreek leaves–½ tsp

Cumin Seeds–1 tsp

Red Chili Powder–½ tsp

Salt–To Taste

Cardamom–2 to 3

Cinnamon Sticks–2 to 3

Zucchini–1 to 2 large

Cilantro–finely chopped

Green Chili–3 to 4

Roasted Cumin Powder–½ tsp

Cooking oil

Water

Directions 

1- Fry onion in a wok till light brown, add in chopped garlic and ginger powder. Sauté everything.

 2- Once the garlic turns golden, add in chicken and all the ingredients. Saute everything. Sprinkle with little water, cover, and cook for 15 minutes.

3- Once the chicken and zucchini are tender, simmer on low heat till the oil separates. Adjust gravy. Sprinkle roasted cumin powder and chopped cilantro.

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