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Spicy Chicken and Okra

Name: Spicy Chicken and Okra
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4
Cuisine: Israel
Ingredients: 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

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!

serves:

Difficulty:

6 / 10

cook time:

1 h

Ingredients

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

Instructions

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.

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