| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 7g | 12g |
| sugars | fibre | protein | salt |
| 5g | 3g | 35g | 1.2g |
Why I Love Italian Pollo al curry con zucchine e pomodorini
There are few things that bring me as much joy in the kitchen as crafting a meal that’s both soul-soothing and bursting with fresh, vibrant flavors. That’s exactly what you’ll find in this recipe for Pollo al curry con zucchine e pomodorini. From the very first time I made it, I knew this dish would become a staple at our family dinners. The inspiration came from the beautiful blend of spices and the incorporation of colorful, fresh vegetables—elements that always sing to my California-born, health-conscious heart.
A Fusion of Cultures
What makes Pollo al curry con zucchine e pomodorini so special to me is its seamless fusion of Italian and Indian flavors. The rich, aromatic curry powder and smooth coconut milk transport me to the bustling spice markets of India, while the cherry tomatoes and zucchini offer a fresh, Mediterranean twist that reminds me of long, leisurely lunches in the sunny valleys of California. This dish is similar to other delightful curries but brings in an Italian flair that makes it stand out.
My inspiration often comes from acclaimed chefs who skillfully mix and match flavors from around the globe. For this dish, I found myself influenced by the works of Chef Yotam Ottolenghi, whose genius at marrying Eastern and Western culinary traditions has never ceased to amaze me. Pollo al curry con zucchine e pomodorini exemplifies that philosophy beautifully.
Perfect for Family Dinners
As a mom to three wonderful adopted children, it’s always important for me to find recipes that are not only nutritious but also universally loved by everyone around the table. This stunning dish hits all the right notes. The tender, bite-sized chicken pieces make it an immediate hit with the kids, while the creamy, coconut-infused sauce brings a sense of comfort that is so often missing from quick family meals. Pairing it with some fluffy, cooked basmati rice or warm naan bread completes this meal, turning dinner time into a mini culinary voyage.
Not only is Pollo al curry con zucchine e pomodorini an incredible standalone dish, but it also pairs beautifully with other sides. For a full, satisfying meal, consider serving it alongside a crisp green salad or a Mediterranean-style appetizer like bruschetta. You’ll find that the earthy curry spices and fresh vegetables create a beautiful harmony with a wide range of flavors.
Each time I make this dish, I’m reminded of why I fell in love with cooking in the first place—the ability to unite diverse flavors and traditions in one delicious, satisfying plate. Whether you’re looking for something new to add to your weekly meal rotation or trying to impress guests with a truly unique dish, Pollo al curry con zucchine e pomodorini is sure to delight and inspire.
What You’ll Need
- 2 lbs chicken breast, cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked basmati rice or naan bread (for serving)
Method
Step One
Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent and fragrant.
Step Two
Add the bite-sized chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Step Three
Add the curry powder, ground turmeric, ground paprika, ground cumin, salt, and black pepper to the skillet. Stir well to coat the chicken evenly with the spices.
Step Four
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step Five
Add the sliced zucchini and halved cherry tomatoes to the skillet. Stir well to combine and let the mixture cook for another 10 minutes, or until the zucchini is tender but still slightly crisp.
Step Six
Taste and adjust seasoning if needed. Remove from heat and sprinkle with freshly chopped parsley.
Step Seven
Serve the Pollo al curry con zucchine e pomodorini hot, over cooked basmati rice or with naan bread. Enjoy your delicious, flavorful meal!
