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Chicken With Okra
Chicken With Okra
Ingredients
2 lbs. chicken thighs
skinless and boneless
2 medium onions, cut in half, thinly sliced
1/2 lb okra, tops trimmed
washed, patted dry
4 garlic cloves, finely chopped
1 inch fresh ginger
finely chopped
1 1/2 tsp. coriander seeds
Method
Heat 4 tbs. of vegetable oil in a large skillet over medium-high
heat. Season the chicken
with salt and freshly ground black pepper.
In two batches, add the chicken thighs to the skillet and brown
evenly on both sides.
Transfer the chicken with a slotted spoon into a casserole dish.
In the same pan over
medium heat add the onion and okra and saute for one to two minutes.
Now add the ginger, garlic, cumin, coriander and chillies and cook
for two minutes.
Adding more vegetable oil if needed to prevent burning, add the
tomatoes and cook until
tomatoes are soft.
Pour the mixture over the chicken. Cover and bake for 20 minutes
or until chicken is
cooked through.
Now with a slotted spoon, place the chicken on a serving plate.
Pour liquid that is in
casserole dish in a small pan.
Over medium heat, reduce the juices until thick enough to coat the
back of a spoon. Stir
in the fresh coriander.
Pour the liquid over the chicken. Serve immediately
2 tbs. ground cumin
3 tsp. fresh hot chillies
finely chopped
2 cups fresh tomatoes
coarsely chopped
4 tbs. vegetable oil
salt
freshly ground black pepper
3 tbs. fresh chopped coriander
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