Chettinad Chicken Curry with Okra | Serious Eats : Recipes

Ingredients

  • Cooked rice to serve on the side
  • ½ cup homemade or store-bought low sodium chicken broth
  • 1 pound fresh okra, washed, trimmed, cut into 1-inch lengths
  • 4 medium cloves garlic, minced (about 4 teaspoons)
  • 2 teaspoons cumin seeds, crushed
  • 2 green small chilies or 1 serrano pepper, minced
  • 2 tablespoons vegetable oil (or ghee)
  • + 21 more ingredients
    • For the okra:
    • 2 tablespoons tamarind pulp or lime juice
    • 5 medium tomatoes, diced (about 4 cups)
    • 10 curry leaves
    • 1 to 2 teaspoons ground chili
    • 1 star anise
    • ½ stick cinnamon
    • 4 cardamom pods
    • 1 bay leaf
    • 1 ½ teaspoons fresh ground black pepper
    • 1 teaspoon fenugreek seeds
    • 2 teaspoons fennel seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1/3 cup dried unsweetened coconut (see note)
    • 10 to 12 dried chili peppers, divided
    • 4 medium onions, finely chopped, divided (about 4 cups)
    • ½ cup vegetable oil, divided
    • Kosher salt
    • 2 teaspoons ground turmeric
    • ½ cup yogurt

1 Place chicken in medium bowl and mix with yogurt, turmeric, and 1 teaspoon salt. 2 Make Curry Paste: In dutch oven or large saucepan, heat 1/4 cup oil over medium heat. When shimmering, add 1 cup chopped onions, 5 chili peppers, coconut, coriander, cumin, fennel, fenugreek, and black pepper. C...

View full recipe at SpringPad

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