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
3 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
1 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.
