Chicken Curry with Yogurt, Cilantro, and Zucchini | America's Test Kitchen

Ingredients

• 1 1/2 cinnamon sticks (3-inches each)
• 4 whole cloves
• 4 green cardamom pods
• 8 black peppercorns
• 1 bay leaf
• 1/4 cup vegetable oil (or canola oil)
• 1 medium onion, sliced thin
• 4 large cloves garlic, pureed
• 1 1/2 inch piece fresh ginger, peeled and pureed
• 6 chicken thighs, skinned
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon table salt, plus more to taste
• 1/2 cup plain low-fat yogurt
• 1 cup chopped fresh cilantro leaves
• 1 jalapeño chile, stemmed and cut in half through the stem end
• 4 medium zucchini, cut into 1/2-inch cubes
• 2 tablespoons chopped fresh cilantro leaves