You will love this tangy Parsi curry. Serve with fluffy rotis and an onion salad.
PREP TIME 30 minutes
COOK TIME 60 minutes
YIELD: 6-8 SERVINGS
Ingredients for curry
- 200ml oil (rapeseed is best)
- 3 onions, finely diced (520g)
- 1.5 tablespoons grated ginger (35g)
- 1.5 tablespoons crushed garlic (35g)
- 4-5 tomatoes chopped(360g)
- Chicken cut into 3-inch chunks. I try to use a mixture of thigh and breast. Drumsticks also add flavour. (1kg)
- Half a kilo ladies fingers (okra/binda), cleaned with a damp cloth and cut into 2 inch pieces. Mix with 1 teaspoon salt and 1 teaspoon turmeric
- 50 ml white vinegar
- Handful of chopped coriander
- 3 teaspoons salt
- 1 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 teaspoon turmeric
- 2-3 teaspoons red chilli powder (however hot you like it)
- 1.5 tsp garam masala
- Start with the okra. Heat 50ml oil and fry it in batches until they are crisp. Place on a piece of kitchen paper to drain.
- Add the remaining oil to the pan and fry the onions until they are a deep golden brown. This stage will take about 45 minutes
- Add the ginger and garlic paste and fry until the oil separates and the raw smell has gone
- Add the salt, turmeric, red chilli powder, ground cumin and coriander. Cook for a few minutes before adding the tomatoes.
- Cook the tomatoes until they are completely disintegrated and oil has risen to the surface
- Next add the chicken and turn the heat up. Keep stirring until all the chicken has changed colour. Add the potatoes, butter and about half a cup of boiling water
- Cover and simmer for about 45 minutes (If you are using just chicken breast, the cooking time will be much shorter).
- Towards the end of the cooking time, add the okra, sprinkle in the garam masala and vinegar
- Sprinkle the fresh coriander just before serving.
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