T he flavors oh so simple. The taste oh so memorable. My stomach - oh, so, so happy.
I don’t know about you but okra is delicious. It can either be crunchy or melt in your mouth and in this combination of textures - tender moist chicken, creamy potatoes - down went the food, effortlessly. This was a very easy curry with minor flavors but it’s the kick of the chilis that remind you its not a typical dish of chicken and vegetables in marinara. Then again, I don’t know an Italian pasta dish that includes coriander and cumin or even okra for that matter unless its south of Italy and more towards Sicily.
Any way this is a perfect beginners recipe for those new to curry making due to its easy adaptive and substitutive characteristics with a minor amount of spices. It is also a tomato based recipe so that also adds to the simplicity as opposed to a coconut milk or dairy based curry. The 'point' of this curry is its impacting heat but if you are intolerant to the heat of Thai chilis, feel free to reduce the quantity or substitute with a less potent pepper.
Don’t forget to add fenugreek if you’re obsessed like me and have it available. Oh and, of course, rice is a must have! How can a curry be a curry without some grain?
Tambda Bhindi Kombdi ( Hot & Spicy Chicken with okra & potatoes ) 1 boneless chicken breast, cubed 1 medium potato or 2 small, ¼ inch dice 2/3 cup chopped okra 1 small banana pepper, halved and coarsely chopped ½ red onion, thinly sliced ½ cup diced tomatoes with juice 2-3 Thai red hots, minced Ground cumin Ground coriander Ajiwan seeds (thyme) Dried mint Salt to taste
If desired, marinade the chicken in a simple brine for 30 minutes to an hour.
In a dry frying pan, toast the cumin, coriander, and ajiwan until it becomes fragrant. Add the onions and peppers with a bit of water and sauté until soft. Add the potatoes, diced tomatoes, and chilis with a little more water. Cover with a lid and let that medium boil for 5 to 6 minutes. When the potatoes become penetrable with a knife, stir in the chicken, minutes, with more water if necessary to almost cover the chicken, and cover again.
Let that simmer for 15 to 20 minutes and then serve with grain of choice. I prefer brown but fragrant basmati rice is just as delightful.
I don’t know about you but okra is delicious. It can either be crunchy or melt in your mouth and in this combination of textures - tender moist chicken, creamy potatoes - down went the food, effortlessly. This was a very easy curry with minor flavors but it’s the kick of the chilis that remind you its not a typical dish of chicken and vegetables in marinara. Then again, I don’t know an Italian pasta dish that includes coriander and cumin or even okra for that matter unless its south of Italy and more towards Sicily.
Any way this is a perfect beginners recipe for those new to curry making due to its easy adaptive and substitutive characteristics with a minor amount of spices. It is also a tomato based recipe so that also adds to the simplicity as opposed to a coconut milk or dairy based curry. The 'point' of this curry is its impacting heat but if you are intolerant to the heat of Thai chilis, feel free to reduce the quantity or substitute with a less potent pepper.
Don’t forget to add fenugreek if you’re obsessed like me and have it available. Oh and, of course, rice is a must have! How can a curry be a curry without some grain?
Tambda Bhindi Kombdi ( Hot & Spicy Chicken with okra & potatoes )
1 boneless chicken breast, cubed
1 medium potato or 2 small, ¼ inch dice
2/3 cup chopped okra
1 small banana pepper, halved and coarsely chopped
½ red onion, thinly sliced
½ cup diced tomatoes with juice
2-3 Thai red hots, minced
Ground cumin
Ground coriander
Ajiwan seeds (thyme)
Dried mint
Salt to taste
If desired, marinade the chicken in a simple brine for 30 minutes to an hour.
In a dry frying pan, toast the cumin, coriander, and ajiwan until it becomes fragrant. Add the onions and peppers with a bit of water and sauté until soft. Add the potatoes, diced tomatoes, and chilis with a little more water. Cover with a lid and let that medium boil for 5 to 6 minutes. When the potatoes become penetrable with a knife, stir in the chicken, minutes, with more water if necessary to almost cover the chicken, and cover again.
Let that simmer for 15 to 20 minutes and then serve with grain of choice. I prefer brown but fragrant basmati rice is just as delightful.