CURRIED CHICKEN LEGS WITH OKRA AND POTATOES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Curried Chicken Legs with Okra and Potatoes image

Categories     Chicken     Potato     Sauté     Okra     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 16

4 whole chicken legs (about 2 pounds total)
2 large garlic cloves
1 tablespoon coriander seeds
2 teaspoons curry powder
1 1/2 teaspoons fennel seeds
1/2 teaspoon cayenne
1 tablespoon minced peeled fresh gingerroot
1 1/2 pounds small white boiling potatoes
1/2 pound okra
1 cup water
2 1/2 tablespoons packed brown sugar
2 tablespoons tomato paste
2 tablespoons vegetable oil
two 3-inch cinnamon sticks
3 tablespoons fresh lemon juice
Garnish: 2 tablespoons dry-roasted peanuts, ‚ mango, 1/4 cup fresh cilantro leaves

Steps:

  • Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken. (To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.) Pat chicken dry. Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne. In a large bowl combine garlic, spice mixture, and gingerroot. Add chicken, tossing to coat, and season with salt.
  • Cut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods). In a measuring cup stir together water, brown sugar, and tomato paste.
  • In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate. In fat remaining in skillet brown potatoes on cut sides. Return chicken to skillet. Stir water mixture and add to skillet with cinnamon sticks. Simmer mixture, covered, 10 minutes. Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more. Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated. Season curry with salt.
  • While curry is simmering, coarsely chop peanuts and dice mango.
  • Sprinkle curry with peanuts, mango, and cilantro.

Chris Aneta
[email protected]

This is a great recipe for a potluck or party.


Mr. Face YT
[email protected]

I made this dish in a slow cooker and it was delicious! The chicken was so tender.


David Guerra
[email protected]

This dish is a great way to use up leftover chicken.


Mim Zara
[email protected]

I followed the recipe exactly and it turned out perfectly.


Wasswa Hamza
[email protected]

This is the best curried chicken dish I've ever had! I will definitely be making it again.


Noyn Bagom
[email protected]

I'm not a big fan of okra, but I really liked it in this dish.


Attah Joshua
[email protected]

This dish is really easy to make, but it looks and tastes like it came from a fancy restaurant.


Syed Mazid
[email protected]

I had to make a few substitutions because I didn't have all of the ingredients, but it still turned out great!


Biplob Hosen
[email protected]

This dish is a bit spicy for my taste, but I still enjoyed it.


Navid
[email protected]

I love the combination of flavors in this dish. The curry, okra, and potatoes all go so well together.


Jayed Omer
[email protected]

I've made this dish several times now and it's always a hit. It's a great weeknight meal.


Bejedah Adridge
[email protected]

This recipe is a keeper! It's easy to follow and the results are amazing.


Waheed Gillani
[email protected]

I made this dish for my family and they loved it! Even my picky eater son ate seconds.


hasan mia
[email protected]

This dish was absolutely delicious! The chicken was tender and flavorful, and the okra and potatoes were cooked perfectly.