Indian-Style Okra Chicken Dish
This makes a wonderful accompaniment to a spicy Main dish, or leave in the Chicken for a great main dish.
Ingredients:
1 large onion, quartered
4 garlic cloves
2 inch piece of fresh ginger, peeled
1 fresh green Chile, seeded and finely chopped
1 tsp mustard seeds
1 tsp. Ground cumin
1 tsp. ground curry
2 cups vegetable broth
1 can (140z) chopped tomatoes
½ – 1 pd. Fresh Okra, trimmed and sliced.
1 pd. Potatoes, peeled and cut into chunks
1 red or green pepper, seeded and cut into chunks
¼ cup of raisins
3 tbs. fresh parsley
4 chicken breasts (no skin)
Salt and pepper to taste
Chopped Cilantro (garnish)
Step 1: Place the onion, peeled garlic, and ginger in a food processor or blender and puree.
Heat a small amount of oil in a large sauce pan. Ad the onion puree and sate over low heat about 6-7 minutes.
Step 2: Add the mustard seeds, cumin, curry to form a paste. Gradually pour in the broth and chopped tomatoes with their juice, stirring well. Bring to a boil, reduce heat and cover. Simmer 10 minutes.
Step 3: in a large baking dish, spray bottom with non-stick spray. Add the Okra, Potatoes, pepper, raisins, chicken breasts, and cover with the ingredients from step 2.
Bake at 400 for 50 minutes.
(If not adding chicken bake at 400 for 30 minutes)
Step 4: remove from oven and sprinkle with the cilantro and serve hot.
Options:
Add Chicken thighs to replace Chicken Breasts.
Add 1 can red pasta sauce to the mix before baking to give an eve more tomato zest and moisture.
Pour of cooked rice
Double the curry and ginger for a spicier dish.
Serves 4
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Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
Feel free to contact me: 360-835-2205 gary@garyperman.com www.permantech.com or www.linkedin.com/in/perman
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My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
http://myownsweetthyme.blogspot.com/
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