Chicken Curry and Bhindi Masala

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This combination of the chicken curry and bhindi masala (okra with Indian seasonings) is incredibly delicious—perfect comfort food!  I will caution you—if you don’t have typical ingredients for Indian food (i.e., turmeric, mustard seeds), it might cost you a bit of money to stock up.  Make sure to buy the dollar seasonings, not the Whole Foods brand cumin that costs $4347328947.  Use that extra money you save to buy yourself a coffee later!  🙂

Another thing to look out for: if you have not used garam masala before, there is a way to make it using some ingredients you might already have (once again, saving more money YAY!).  Garam Masala includes: 1 Tbsp cumin, 1-1/2 tsp coriander, 1-1/2 tsp cardamom, 1-1/2 tsp pepper, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg.

The combination of all the spices together makes your kitchen smell GLORIOUS—have fun!

YIELD: 2-4 servings

TIME: 2 hours

INGREDIENTS
(for curry chicken)
2 large floury potatoes – peeled and cut into large wedges
1 large onion, chopped finely
2 cloves of garlic, crushed
1 Tbsp root ginger, peeled and grated
1 green chili, finely chopped
3 tsp coriander-cumin powder (I mixed ground coriander and ground cumin together and measured 3 tsp)
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp cinnamon
½ tsp turmeric powder
½ tsp chilli powder
2 tsp salt
3 Tbsp tomato puree
15 grams coriander, chopped
3 Tbsp peanut oil
2 large skinned chicken breast fillets, washed and cut into bite-size chunks
1 cup water
2 Tbsp butter
(for bhindi masala)
1 pound fresh okra, tops removed and sliced 1/2-inch thick
1/4 tsp peanut oil
1 tsp cumin seeds
1/4 tsp mustard seeds
1/2 onion, diced
2 cloves garlic, minced
1 tsp ground coriander
1/2 tsp ground red pepper (I used ground cayenne pepper, but adjust to how spicy you want it!!)
1/2 tsp ground cumin

DIRECTIONS
(for chicken curry)
Preheat the oven to 350.  Place the potato wedges in a saucepan and boil for 15 minutes.  Place the onions, garlic, ginger, green chilli, coriander-cumin powder, garam masala, turmeric, chilli powder, salt, tomato puree, chopped coriander and the oil in a large mixing bowl. Mix together thoroughly.  Add the chicken and mix again.  Transfer into an ovenproof dish that has a lid.  Add the par-boiled potatoes and water to the dish. Mix gently and then place the butter on the top.  Put the lid on the dish and put in the oven for 40 minutes. At this point check that the chicken and potatoes are cooked.  The potatoes should have started to melt making a thick sauce.  Serve with basmati rice (I cooked the rice in a rice cooker) and Bhindi Masala (recipe below).

(for bhindi masala)
Spray a non-stick skillet with cooking spray and put 1/4 teaspoon of oil right in the center. Heat on medium until pan is warm. Add the cumin and mustard seeds right to the center of the oil and fry for 1 minute, or until they begin to pop. Add the onion and garlic and stir for 2 more minutes.  Add the okra and remaining spices. Stir well and cook, uncovered, until browned on all sides. Prepare to spend at least 20 minutes, stirring every few minutes, for the okra to cook completely.

Hope y’all enjoy!

xoxo, Sara

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