Chicken Mushroom & Okra Curry




This lovely curry is made using a mixture of thighs and drumsticks for maximum authentic Indian flavour. Using chicken pieces with both the bone and skin attached, gives you such an intense and delicious sauce without the need to add any stock. I have thrown in some okra at the end, because I absolutely love them, but green beans, sugar snap peas or mangetout would also work brilliantly. Happy Friday!



Serves 4⠀

INGREDIENTS

8-10 chicken thighs or drumsticks skin on, bone in⠀

4 onions - finely chopped ⠀

4 garlic cloves - crushed ⠀

1-2 red chillies finely chopped ⠀

10cm piece of ginger - grated ⠀

150g mushrooms sliced ⠀

1 can coconut milk

100g okra - halved lengthways

Spices⠀

2 teaspoons ground cumin ⠀

3 teaspoons medium curry powder ⠀

1 teaspoon turmeric ⠀

2 teaspoons ground coriander ⠀

1 piece mace (optional)⠀

2 teaspoons mustard seeds


METHOD

Preheat the oven to 180 degrees

Season the chicken with salt & pepper.⠀

Brown the chicken and then set aside.

Add the onion to the pan and sauté for 5 minutes until translucent. Add the chilli, ginger and garlic, stir and cook for 2 minutes.⠀

Stir in all of the spices. Add the chicken and coat in the spices on a low head or 5 minutes. Add the mushrooms and pour in the coconut milk, stir and bring back to a simmer. Place in the oven for 40-45 minutes. 5 minutes before the end of cooking time add the okra.

Serve with rice and Indian bread.

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