Name: Chicken And Okra Curry
Prep time: 15 min
Total time: 15 min
Ingredients: Chicken cut in to pcs : 500g; 15 nos Lady's finger : 12 (cut into 1” pcs); Onions finely chopped : 2 nos; Ginger (garlic paste : 1 tsp); Tomatoes finely chopped : 2 nos; Coconut Milk powder : 3 tsp; Turmeric powder : ½ tsp; Chilli powder : 1 tsp; Coriander powder : ½ tsp; Chopped coriander leaves : a few; 4 tsp Oil – 3; Salt : as reqd

Chicken And Okra Curry

By MalaShenoy

• February 7, 2014

Chicken And Okra Curry

Chicken and Okra Curry is a variety as well as an innovative dish that will surely beef up your hunger. The spicy fragrant gravy is simply irresistible and tempting. Okra is called Ladies finger in english. Remember to sauté the okra well in oil to remove the sliminess. Chicken and Okra Curry is unique and special with marinated chicken bits and ladies finger cooked in a spicy and aromatic masala mixture. Chicken is protein rich and ladies finger too is nutritious, rich in vital nutrients required for body. You can explore a well detailed Chicken and Okra Curry here that can be easily prepared at home.

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Prep Time 15

Total Time 15

Cuisine North Indian

Servings people

Ingredients

Chicken cut in to pcs : 500g
15 nos Lady's finger : 12 cut into 1” pcs
Onions finely chopped : 2 nos
Ginger garlic paste : 1 tsp
Tomatoes finely chopped : 2 nos
Coconut Milk powder : 3 tsp
Turmeric powder : ½ tsp
Chilli powder : 1 tsp
Coriander powder : ½ tsp
Chopped coriander leaves : a few
4 tsp Oil – 3
Salt : as reqd

Instructions

For preparing Chicken And Okra Curry, first marinate the chicken pieces with oil, haldi / turmeric powder, red chilli powder and salt and keep aside.
Heat 1 tbsp oil in a frying pan and sauté the okra / bhendi for 5 -7 minutes to remove the stickiness.
Heat oil in a kadai and fry the chopped onion till golden brown. Add the ginger garlic paste and sauté for 1-2 minutes.
Add the marinated chicken pieces, red chilli powder and coriander / dhania powder to the onions and cook for 2-3 minutes on a low flame.
Add the chopped tomatoes and cook for 1-2 minutes.
When the tomaotes have become a bit soft and mushy add the okra / bhindi and the coconut milk powder (dilute the coconut milk powder with a little water) to the chicken.
Add water according to the consistency required.
Cook on a low flame till the chicken and okra / bhendi is cooked. Garnish with coriander leaves and serve with rice / roti.