Okra and Eggplant Curry

jan Thu, 08/22/2013 - 18:54

This is an adventuresome alternative use for okra when it keeps coming and coming and coming...

Additionally the curry is excellent as a vegetarian dish without the chicken.

1 lb boneless chicken thighs, cut into 1 inch cubes
1 large onion, diced
2 cloves garlic, minced
1 Tbls ginger, minced
1 lb okra, cut into 1/2 inch pieces
1 lb eggplant, cut into 1/2 inch dice
1 lb new potatoes or fingerlings
1 large tomato, diced
1 Tbls Hot Curry Powder

Brown the chicken pieces in olive oil until browned and remove from pan. Cook the onion in the same pan until translucent. Add the garlic and ginger. Cook until fragrant but do not brown, approximately 1 minute. Add potatoes and cook until slightly softened. Return the chicken to the pan and the remaining vegetables. Stir in the curry powder. Add 1/4 to 1/2 cup of water as needed. Cook until the okra and potatoes are tender, approximately 15 minutes. Add salt per your preference.

If you want to serve over rice and leave out the potatoes, then additional water may be desired to make a broth.