Easy Coconut Curry Chicken with Okra

This dish came to me for two different reasons. First, I recently had a delicious coconut curry mussels from Essex, a restaurant in Uptown Charlotte. So this flavor has been on my mind (the heat, the sweet!) Second, it’s a snow day here in Charlotte, so what did I have in the house ready to cook? Full fat coconut is always great to keep in the pantry as well as plenty of proteins in the freezer. So this, plus some frozen okra made this recipe come to fruition. Enjoy!

(Ingredient note: this is just as delicious of a recipe without the bamboo or okra (which does make it thicker), so feel free to make it with just the chicken: Just add a little more!)

INGREDIENTS:

3-4 boneless, skinless chicken thighs
1-2 Tablespoons Peanut or Canola oil
2 Tablespoons Curry Powder, divided
1 Tablespoon Garam Masala (or tikka masala)
1 teaspoon turmeric (optional)
1 Medium Onion, diced
2 Cloves Garlic, minced
1 Can (14 ounce) Sweetened Coconut milk, full fat
2 Tablespoons Tomato Paste
12 ounces cut okra, frozen
11 ounces bamboo shoots, drained
1 Teaspoon salt
1 teaspoon sugar
2 Tablespoons water
1 1/2 Tablespoons cornstarch
2 tablespoons lime juice
Basmati or White Rice for serving (I used this recipe, which does take a while because of the soaking, so start well before the meat: Simple Basmati Rice)
Cilantro (I was out, and it was a snow day!)

DIRECTIONS:

Chop the chicken into large chunks. Sprinkle with a little salt and half of the curry and half of the garam masala. Toss to coat evenly. Cook in saute pan (medium high) until cooked through. Set aside.

In the same large skillet, add oil and remaining curry and garam marsala. Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry. Continue to cook for 2 minutes or until the onion is tender, stirring often.