Golden Tomato Chicken Skillet
Tender chicken and golden-seared zucchini come together in a rich tomato-turmeric sauce layered with warm cumin and paprika. Finished with a touch of creaminess and a bright sprinkle of fresh cilantro, this cozy skillet is bold yet balanced—perfect spooned over rice for an easy, satisfying meal with global flair.
Serves 2-3
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Ingredients
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1 tbsp oil
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1 onion, thinly sliced
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1 lb chicken, cut into bite-size pieces
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4 zucchinis, sliced diagonally
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1 cup shredded carrots
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1/2 cup tomato turmeric sauce
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1/4 cup milk or non-dairy milk (optional, for creaminess)
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Salt, to taste
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Red pepper flakes (optional)
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Fresh cilantro, chopped (for garnish)
Instructions
1. Sauté & sear
Heat oil in a large skillet over medium-high heat. Sauté the onion until soft, then add chicken and zucchini. Cook until the chicken is golden and the zucchini has a nice sear.
2. Build the sauce
Stir in the tomato purée and cumin paprika sauce. Add milk or non-dairy milk if using, and let simmer for a couple of minutes until slightly creamy.
3. Finish the veg
Fold in the shredded carrots and cook just until tender.
4 Serve
Season to taste, spoon over warm rice, garnish with fresh cilantro, and finish with red pepper flakes if you like extra heat.
