👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown on all sides. Remove chicken and set aside.

   💡 プロのコツ: Don't overcrowd the pan; brown chicken in batches if necessary.
2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes.

3. 3

   Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.

4. 4

   Add the diced tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Stir in the curry powder, paprika, and turmeric powder. Cook for 1 minute until fragrant.

6. 6

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add salt and black pepper. Bring to a simmer.

   💡 プロのコツ: The browned bits add significant flavor to the stew.
7. 7

   Return the browned chicken to the pot. Cover, reduce heat to low, and simmer for 30 minutes, or until the chicken is almost cooked through.

8. 8

   Add the cut okra to the pot. Stir gently, cover, and simmer for another 20-25 minutes, or until the okra is tender and the chicken is fully cooked. The okra will thicken the stew.

   💡 プロのコツ: Avoid stirring too vigorously once the okra is added to prevent it from becoming too mushy.
9. 9

   Taste and adjust seasoning as needed. Serve hot.

   💡 プロのコツ: Serve with rice or ugali.