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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.



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.



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




August 27, 2007 - Posted by | gourmet, recipes, Uncategorized

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