Okra stew
Okra and chicken simmered in tomato sauce with garlic and coriander.
- Cooking time
- 1 hr
- Hands-on time
- 40 min
- Free time
- 20 min
- Difficulty
- Easy
- Cuisine
- Levantine
- Contains
- Dairy
Ingredients
Amounts follow the number of people
For the stew
For the garlic tempering
When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.
Equipment
- Medium pot — The chicken is seared in it and then tenderizes in its own stock.
- Separate frying pan — The okra is seared alone so it does not go slimy in the stew.
- Small pan — For the tempering: garlic and coriander in ghee.
- Food thermometer
Method
Chop the onion and tomatoes. Heat the oil, soften the onion, then sauté the chicken with the spices until its surface changes color. Add the tomatoes, paste and 2 cups of water; bring to a gentle simmer.
You’ll know it’s ready whenThe sauce simmers gently; the chicken will finish cooking with the okra.
Sauté the okra in a little oil in a separate pan.
You’ll know it’s ready whenIt is glossy and a brighter green.
Tip: Sautéing keeps its shape and cuts the sliminess.
Add the sautéed okra to the chicken and sauce. Simmer until the okra is tender and the chicken reaches 74°C.
You’ll know it’s ready whenThe thickest part reaches 74°C. Timing is a guide; continue cooking if needed.
Fry the garlic and coriander in ghee, pour the tempering over the stew, and stir gently.
You’ll know it’s ready whenIt smells fragrant — turn off the heat a minute later.
Tip: Work in batches and maintain a consistent temperature for even browning.
Serve it hot with white rice.
You’ll know it’s ready whenThe dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.
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