Giant Zucchini Stuffed with Chicken Curry

Our neighbor Jane gave me with an enormous, beautiful zucchini, vaguely intimidating but also challenging in a way I like 🙂

I remembered a blog post I wrote in Sens about stuffing small, round zucchini with chicken curry and remembered that I liked it very much, as did M. Parret 🙂

I found some very dirty, rare local mushrooms at the supermarket, washed and wiped them a long time and I was ready to go!

S & B curry tablets are my “go to” for quick, authentic and easy curries.  Slice them up a bit before adding to the pot of sauteed vegetables and they melt right in.

I poached 6 chicken thighs in advance, then skinned, boned and cut the meat into bite sized pieces.  When the chicken and mushrooms are added to the curry sauce and simmered a bit, you’ve got curry!

At this point you could eat some over rice or with chapatis or stuff a large zucchini, as I did.

Unfortunately, I didn’t weigh the zucchini but I remember that I was able to stuff 6 of the small round ones and still have a little left over for snacks 🙂

Chicken Curry Stuffed Zucchini

1 large garden zucchini, ends removed, quartered and hollowed out to create “boats.”

2 tbsp olive oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 small onion, chopped

2-4 garlic cloves, minced

1 inch fresh ginger, minced

3 cilantro stems, minced

1/2 tsp mustard seed

2 tablets S&B curry, chopped

2 cups chicken broth

8 ounces mushrooms, quartered

Poached, cubed meat from 6 chicken thighs

Saute the peppers, onions, garlic, ginger, cilantro and mustard seed in the olive oil until the onion is soft.  Add the curry tablets, blending and melting well, then add the chicken broth.  Bring to a boil, then simmer for about 15 minutes.  Remove 3/4 cups of the sauce and pour into a baking pan, covering the bottom.  Set aside.

Add the mushrooms and chicken to the remaining sauce in the pot, bring to a boil and simmer for about 20 minutes.

Fill the zucchini boats with the curry, then place in the baking pan on top of the sauce.  Bake in a 375 F oven for 40-45 minutes.  Serve with rice, if needed.

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Indian, Main dishes, Recipes, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Giant Zucchini Stuffed with Chicken Curry

  1. Mad Dog says:

    That’s a good way of using large courgettes. Curry sounds a lot more exciting than the usual stuffing in an English marrow.

  2. What a great way to have curry. Those courgettes are massive!

  3. adminboostfood says:

    soooo yummy and delicious to make and fantastic recipe

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