Chef Jacob's Chicken and Okra Curry

Chef Jacob is popular in Tamil Nadu(a state in South India) for his hit show in Sun TV. I didn't know about him until a few months ago when MIL asked me to watch his show. What is peculiar about his show??Chef Jacob picks the oddest of places to cook- I have seen him cook at Suicide Point(a treacherous spot where people go to jump off the cliff?? I wonder how it got that name..Hmm),  in a haunted mansion(while the ghosts watch silently), atop a tree branch(monKey business,that!!), in a dinghy(Seriously??!!OMG! What the heck??) etc etc. All in all, he is quite entertaining!! I immensely enjoy watching the show.They show blooper shots at the end where he fell off the tree, nearly fell off from the cliff or how his ingredients got washed away in the water...LoL! Every episode, the location gets whackier and I have to say I started watching his show just to see his antics,where he cooks rather than what he cooks.

Finally decided to give one of his recipes a try. A lovely recipe if you ask me. I never thought of mixing okra and chicken before. Its been always chicken and root veggies and his recipe has given food for thought..Plus the "Pounded Masala" is quite different cause he uses mustard seeds as one of the ingredients-I have only used mustard seeds for seasoning/tempering a curry before.Interesting!

Ingredients:

• 6-7 Chicken Thighs
• 12-15#s Fresh Okra/ Lady's Finger (Learn how to prepare and remove slime from Okra here)
• 1 Large Red Onion (Or) 15#s Pearl Onions, peeled and diced
• 3 Medium Ripe Tomatoes, chopped
• 1-1/2 Tbsp Ginger-Garlic Paste
• 1/4 Cup Coconut Milk (Or) Heavy Cream (Or) Whole Milk
• Olive Oil for Cooking
• Salt as needed
• A few Stalks of Cilantro, for Garnishing

For Marinating the Chicken:

• 2 Tbsp Thick Yogurt
• 1/2 Tsp Turmeric Powder
• 1 Tsp Chili Powder
• 1 Tbsp Chicken Masala ( I used the brand "Sakthi" from Indian stores)
• 1/4 Tsp Olive Oil

For the "Pounded Masala":

• 1 Tbsp Cumin Seeds
• 3/4 Tbsp Fennel Seeds
• 1" Small Stick of Cinnamon
• 2-3 Dry Red Chilies
• 1 Tbsp Mustard Seeds
• 4 Cloves
• 2 Cardamom Pods, Optional

Procedure:

• Dry fry the ingredients under " Pounded Masala" until the emit a nice aroma, for about 5-7 minutes on a medium low flame. Set aside to cool

• Skin and Cut the Chicken. Marinate it with all the ingredients under "For Marination". Stick it in the fridge.

• Clean, dry the Okra. 

• Dry fry or fry with very little oil to remove the slime. Set aside.

• In the same pan, add 2-3 Tbsp Olive Oil and fry the diced onions. Add ginger garlic paste to it and fry it along with the onions on a low flame.

• Using a heavy duty mortar and pestle, pound all the ingredients under "Pounded Masala" to a fine powder.

• Add it to the browned Onions and Ginge-Garlic mixture in the pan.

• Drain the marinated chicken completely of moisture and add it to the pan. 

• Increase the flame and brown the outsides of the chicken. 

• Add the tomatoes,Sprinkle a little salt and water and lid the pan and reduce the flame to medium.

• About 10-12 minutes later the chicken should have cooked about 90%. Check for heat and salt. Add more chili powder or pepper powder and salt, if needed.

• Add the Okra and cook for 7-8 minutes or a little more if you want a mushier Okra.

• Add the coconut milk/milk/heavy cream and stir. Close the lid and switch off the stove. 

• A few minutes later it is ready to be served with hot steaming rice. Garnish with Cilantro, if desired.

A few other delicious Chicken Recipes:

• Goan Chicken Xacuti

• Baked Tandoori Chicken, from scratch

• Quick-Bake Masala Chicken