Saturday, January 25, 2014

Golden chicken curry with okra, cauliflower, and collard greens

I love Indian food. If I had the money and were left to my own devices, I would move in next door to an Indian restaurant and eat naan and butter chicken for every meal for the rest of my life. I've tried my hand at cooking Indian food a few times, but my curries and such are always missing something... I haven't figured out what it is yet. Also, Indian food recipes are kind of intimidating... ingredient lists a mile long.... okay, that's really the only reason they're intimidating.

However, I am at all times stocked up on coconut milk, I have enough spices to artfully season the food for a small army for at least a couple of days, and I have chicken thighs and some random vegetables in the freezer. Also it was really cold outside, and I wanted something warm and comforting. (Side note: it SNOWED here! That's not something you see in Mississippi every day...)

I figured it was time to once again try my hand at curry, with a twist... I was out of garlic and onion... and tomatoes... and chicken broth, and there was no way I was going to the store in the cold, so I improvised a tad. Also, feel free to sub in the vegetables that you have around the house!




Golden Chicken Curry with Okra, Cauliflower, and Collard Greens
Serves 3-4
Prep/cook time: 1 hour

What You'll Need:

  • 2 boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cauliflower florets
  • 1 cup cut okra
  • 1/2 cup collard greens
  • 1 14 oz. can coconut milk
  • 6 oz. tomato sauce
  • 3 T butter
  • 1 pickled jalapeno, seeded and finely chopped (optional--can sub with chopped onion and garlic)
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1 tsp curry powder
  • 1/2 tsp crushed red pepper (optional)
  • 1/2 tsp turmeric
  • Salt and pepper to taste
In a large pot, melt butter and saute the chopped jalapeno until fragrant.

Add the chicken pieces and let cook until they are just a little pink.

Add the vegetables, coconut milk, and tomato sauce and give your pot a good stir. (The contents may appear unattractively pink...)

Add all remaining ingredients and stir. Your curry should now be a gorgeous golden color!

Bring the pot to a low boil for about 10 minutes, then allow it to simmer for 20 minutes.


This turned out really well. Much better than I was expecting, for a curry that was thrown together from things I had around the house! It was very spicy, perfect for a cold night, and using okra added a bit of thickness to the liquid. I think my Indian food cooking skills are starting to improve!

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