Chicken Curry with Okra Ladies’ Fingers

By Dixie Elliott

Chicken Curry with Okra Ladies’ Fingers
Spice up your week with this fragrant recipe for chicken curry, perfect for a hearty mid-week meal.

Serves 4

1 tbsp vegetable oil

1kg chicken thigh fillets, cut into large pieces

1 brown onion, finely chopped

3 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

small red chillies, deseeded, finely chopped

1 tbsp ground coriander

2 tsp ground cumin

2 tsp curry powder

2 tsp salt

2 tsp paprika

400g can diced tomatoes

270ml can coconut milk

6 cardamom pods, bruised

1 cinnamon stick

stalk lemongrass,

trimmed, bruised

1 stalk curry leaves

pappadums, to serve

fresh coriander, to serve


Okra ladies’ fingers

½ cup besan or chickpea flour

½ cup self-raising flour

2 tsp cumin seeds, toasted

½ tsp chilli flakes

1¼ cups water

vegetable oil, for deep frying

500g okra, trimmed

1 Heat oil in a large non-stick frying pan over a medium-high heat. When hot, add ¼ chicken and cook for 3 minutes or until browned on all sides. Transfer to a large plate. Cook remaining portions of chicken and transfer to plate.

2 Add onion, garlic, ginger and chillies to pan. Cook for 3 minutes or until soft. Add coriander, cumin, curry powder, salt and paprika. Stir until well combined. Cook for 1 minute. Pour tomatoes, milk and ½ cup water into pan. Stir and bring to the boil. Return chicken to pan with cardamom pods, cinnamon stick, lemongrass and curry leaves. Simmer for 25 minutes or until chicken is cooked through.

3 Meanwhile, combine flours, cumin and chilli. Season with salt and pepper. Stir in water until a thin batter forms. Half fill a medium saucepan with oil and place over a medium-high heat. When oil is hot, coat okra, 5-6 at a time, with batter and drop into hot oil. Cook for 2-3 minutes or until golden. Transfer to a wire rack covered with paper towel. Cook remaining okra. Serve curry with okra, pappadums and coriander.


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