Ingredients:
4 small, round zucchini, tops cut off and hollowed out
3 cups of cooked, cubed chicken
3 cups of quartered mushrooms
2 onions, thinly sliced
4 cloves of garlic, minced
3 stems of cilantro, chopped
1 inch of ginger, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 tsp mustard seed
2 tbsp olive oil
3 tbsp curry powder, homemade or purchased
2 cups of chicken broth
Salt and pepper
1/4 cup of cilantro leaves
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Preparation:
Saute the onions, garlic, cilantro stems, ginger, bell peppers and mustard seed in the olive oil until soft. Add the curry powder and cook stirring for about 10 minutes on a low fire. Add the chicken broth and continue to cook for about 15 minutes. Add the mushrooms, chicken, salt and pepper to taste and simmer for 30 minutes. Add the cilantro leaves and stir to blend.
Preheat the oven to 375 degrees. Fill the zucchini with the curry and replace the cut tops. Put a small amount of sauce on the bottom of a baking pan, placing the zucchini on top. Bake for 40 minutes.
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