🧂 Ingredients
- 600 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 inch piece Ginger(minced)
- 2 medium Tomatoes(chopped)
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 0.5 tsp Chili powder(adjust to taste)
- 1 tsp Ground cinnamon
- 2 cups Okra(fresh, sliced into 1-inch pieces)
- 1 can (400g) Chickpeas(drained and rinsed)
- 0.5 cup Coconut milk
- 0.5 cup Water or chicken stock
- 1 tsp Salt(to taste)
- 0.25 cup Fresh coriander(for garnish)
- Lemon wedges(for serving)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add the minced garlic and ginger and cook for 1 minute until fragrant.
⏱️ 1 minute - 3
Stir in the chopped tomatoes, turmeric, cumin, coriander, garam masala, chili powder, and cinnamon. Cook for 5 minutes, stirring occasionally, until the tomatoes have broken down and the spices are fragrant.
⏱️ 5 minutes - 4
Add the chicken pieces to the pan and stir to coat them in the spices. Cook for about 5 minutes, until the chicken is browned on all sides.
⏱️ 5 minutes - 5
Add the sliced okra, drained chickpeas, coconut milk, and water or chicken stock to the pan. Stir well to combine.
💡 Tip: Ensure okra is fresh and sliced evenly for consistent cooking. - 6
Bring the curry to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender, and the okra is soft.
⏱️ 25 minutes - 7
Season with salt to taste. Garnish with fresh coriander and serve with lemon wedges.
💡 Tip: Serve hot with steamed rice or flatbreads.
💡 Pro Tips
- ✓To reduce sliminess from okra, you can lightly sauté it separately before adding to the curry, or add a splash of lemon juice.
- ✓Adjust chili powder for desired heat level.
- ✓Ensure chicken is cooked through but not dry.
🔄 Variations
- Add a diced potato or sweet potato for a heartier curry.
- For a richer flavor, use full-fat coconut milk.