3/14/2024 0 Comments Chicken stew with okra tomatoOkra works so well in this recipe, I wouldn't recommend any substitute. Northern Virginia (outside Washington, DC)ĭekicious dish. A must try dish!! My husband and son LOVED it! Young, fresh okra is a must, but I think you could also use fresh green beans. This dish was absolutely delicious! I followed other reviewers' suggestions and used chicken broth, and I also used boneless, skinless chicken thighs. I usually double the sauce because I like it saucy. It is spicy so if you are fixing it for someone who doesn't like spice, just adjust the cayenne. Even my husband who thought he didn't like okra raved about it. I have made this recipe several times and it has always been a hit. I forgot to add that the chicken needs longer to cook than what the recipe says. Chopped mangoes and cilantro for garnish a must! hot masala, no okra, added sauteed half chopped onion after chicken was browned. chicken wings halved, cut off tips added 1 tsp. More of a sweet & savory, I used the following instead: 3 lbs. Sprinkle curry with peanuts, mango, and cilantro. While curry is simmering, coarsely chop peanuts and dice mango. Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated. Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more. Stir water mixture and add to skillet with cinnamon sticks. In fat remaining in skillet brown potatoes on cut sides. In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate. In a measuring cup stir together water, brown sugar, and tomato paste. Step 2Ĭut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods). Add chicken, tossing to coat, and season with salt. In a large bowl combine garlic, spice mixture, and gingerroot. Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne. (To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.) Pat chicken dry. Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken.
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