
A mild chicken korma-style curry with zucchini, coconut milk, and garam masala.
350 gChicken thighs
80 gGreek Yogurt
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260 gZucchini
100 gOnion
10 gGarlic
10 gGinger
1.25 cupsCoconut Milk
8 gGaram Masala
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Onion, Garlic, and Ginger until the surface is browned.
Stir in Garam Masala and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Stir in Zucchini and Greek Yogurt, then season with Salt and Black Pepper.