Chicken-and-Okra Curry

Name: Chicken-and-Okra Curry
Prep time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. unsalted butter; 1 medium onion, coarsely chopped; 4 cloves garlic, minced; 2 tsp. turmeric; 2 tsp. garam masala; 1 tsp. cumin; 1/2 tsp. coriander; 3 c. chicken broth; 2 c. cauliflower florets; 1 (14-ounce) can coconut milk; 4 c. shredded cooked chicken; 2 c. bias-sliced fresh okra (about 1 pound); 1 c. fresh or frozen peas; 1 tsp. kosher salt; 2 c. cooked long-grain white rice (such as basmati); 2 Thai chiles, diced (optional)

By Carrie PurcellPublished: Jul 12, 2013

2 Ratings

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chicken and okra curry in a pot and in a bowl with a side of rice

Andrew Purcell

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

723

Rich with flavor, this saucy curry cooks quick enough for a weeknight meal. And it makes great leftovers for tomorrow's lunch, as well.

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Ingredients

4 Tbsp. unsalted butter
1 medium onion, coarsely chopped
4 cloves garlic, minced
2 tsp. turmeric
2 tsp. garam masala
1 tsp. cumin
1/2 tsp. coriander
3 cups chicken broth
2 cups cauliflower florets
1 (14-ounce) can coconut milk
4 cups shredded cooked chicken
2 cups bias-sliced fresh okra (about 1 pound)
1 cup fresh or frozen peas
1 tsp. kosher salt
2 cups cooked long-grain white rice (such as basmati)
2 Thai chiles, diced (optional)

Directions

1. Step 1In a stockpot over medium-high heat, melt butter. Add onion and garlic, and sauté until slightly softened, about 5 minutes. Add spices and cook until fragrant, about 1 minute. Add broth, cauliflower, and coconut milk, and bring to a boil. Reduce heat to low and simmer until cauliflower is tender, 12 to 18 minutes. Add chicken, okra, peas, and salt, and stir. Simmer until okra is just tender but still bright green, about 10 minutes.
2. Step 2Serve curry with rice, and garnish with chiles, if you like.

Lighten up! Substitute 2 tablespoons canola oil for the butter, and opt for light coconut milk, to save 170 calories and 20 grams of fat per serving.

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