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Spicy Chicken and Okra

If you’re looking for a fresh and seasonal ingredient to add to your cooking, look no further than okra. In Israel, okra is currently in season and is a popular vegetable used in a variety of traditional dishes. With its unique texture and flavor, okra can add a tasty twist to your meals and is a great source of fiber and vitamins. So why not take advantage of this seasonal favorite and try incorporating okra into your cooking? In this recipe, we’ll show you how to make a delicious and healthy okra and tomato stew that’s perfect for any occasion. Let’s get started!
6 / 10
cook time:
1 h
Boneless, skinless chicken thighs, cut into bite-sized pieces 1 lbs
Fresh okra, washed and trimmed 1 lbs
Large onion, chopped 1
Garlic cloves, minced 3
Grated fresh ginger 2 Tbsp
Diced tomatoes 1 Cans
Chicken broth 1 Cup
Curry powder 2 Tbsp
Smoked paprika 1 Tsp
Ground Cumin 1 Tsp
Ground coriander 1 Tsp
Turmeric 1/2 Tsp
Cayenne pepper (or to taste) 1/2 Tsp
Salt and black pepper to taste
Vegetable oil 2 Tbsp
Chopped fresh cilantro for garnish
Step 1
In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Step 2
Add the onion, garlic, and ginger to the pot and sauté until the onion is soft and translucent, about 5 minutes.
Step 3
Stir in the curry powder, smoked paprika, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until fragrant.
Step 4
Add the diced tomatoes, chicken broth, and okra to the pot, and stir well to combine. Season with salt and black pepper to taste.
Step 5
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the curry simmer for about 30-35 minutes, or until the chicken is cooked through and the okra is tender.
Step 6
Once the curry is done, remove it from the heat and let it cool for a few minutes. Garnish with chopped fresh cilantro and serve over rice or with naan bread.