Carrot “Rice” Pilaf with Zucchini-Chicken Masala


  • Chicken thigh or breast (1, chopped)
  • Zucchini (1, chopped)
  • Carrot (2 cups, spiralized or julienned and chopped to “rice” in food processor)
  • Yogurt (1/2 cup)
  • Ginger garlic paste (2 tsp)
  • Yellow onion (1/2, medium, chopped)
  • Garam masala (1/2 tsp)
  • Turmeric (1/4 tsp)
  • Cayenne powder (1/4 tsp)
  • Cumin powder (1/4 tsp)
  • Coriander powder (1/2 tsp)
  • Cinnamon powder (1/4 tsp)
  • Bay leaf (1)
  • Black pepper (a pinch)
  • EV olive oil
  • Salt (to taste)

Serving(s): 1


  1. Add olive oil to a skillet and add the onions and ginger garlic paste. Sauté until the onions have browned.
  2. Add garam masala, turmeric, and cayenne powder. Mix well and let it cook for 2-3 minutes.
  3. Add the chicken and mix thoroughly. Cover the let the chicken cook in the masala for about 5 minutes.
  4. After the chicken has cooked, throw in the zucchini, yogurt and add some salt. Mix well, cover and let it cook for another 5 – 10 minutes.
  5. Let the masala simmer uncovered for a few minutes before serving. When the zucchini is cooked, you should be okay to turn the burner off.
  6. On another pan, heat some olive oil and throw in the bay leaf, some chopped onion, cumin, cinnamon, coriander and a pinch of black pepper. Sauté until you can smell the aroma and the onion is browned.
  7. Add the carrot “rice”. You can also add green peas or other veggies.
  8. Sauté and mix well until the carrot “rice” is cooked. I cooked it with the lid closed so it took me less than 3-4 minutes.
  9. Finally add salt to taste.

Serve the carrot “rice” with the zucchini-chicken masala on the side and some raita. All I did was mix some yogurt with Coriander Chutney and you have your yogurt sauce.



.. and stay beautiful from within.

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