Zucchini almond curry

Let’s call it curry – it’s something rather North Indian when it comes to the spices, but done with zucchini, so I opted for the term curry which seems to be used for anything nowadays which is spicy and comes in a sauce. Anyhow, it’s delicious, and that’s what counts, I guess. Plus: it takes not even half an hour to prepare. As usual, have it with Basmati rice or bread.
For 2 persons:

1 large onion
5 garlic cloves
3 cm ginger root (fresh)
2 medium zucchinis
300 g chicken or turkey meat (escalope)
1,5 Tsp garam masala
1 Tsp coriander seeds, freshly grounded
1 tsp cumin (powder)
1 tsp cardamom (powder)
25g grounded almonds
1/2 cup creme fraiche
2 fresh red chili
2 Tsp lime juice
vegetable oil

Chop the onion and garlic and set them aside, cut the zucchini in half, then in slim pieces of about 5mm, cut the meat in cubes of about 3 to 5 cm. Heat the oil and gently roast onions and garlic. Add the zucchini, stir for about 5 min, then add the meat, coriander, cumin, garam masala and the almonds. Stir for another 2 minutes, then add the cream fraiche and the grounded ginger and let the it simmer at low heat for about 10 to 15min, until the meat is ready and the sauce has a creamy texture. Add the lime juice, salt and pepper to taste, and top off with the sliced chilli. Bon appetit !

Note: I’m bad at taking pictures of the stuff I cook. I hope this will help.




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