اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Okra & Chicken Curry

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5 from 3 votes
This bhindi chicken recipe is made with pieces of okra and boneless chicken cooked in a delicious onion tomato masala gravy. Okra, otherwise known as ladyfingers, is the perfect pair to complement with the juicy and succulent chicken pieces.
Bhindi Chicken

This bhindi chicken recipe is made with pieces of okra and boneless chicken cooked in a delicious onion tomato masala gravy. Okra, otherwise known as ladyfingers, is the perfect pair to complement with the juicy and succulent chicken pieces.

Each bite is guaranteed to fill your mouth with the slight heat of warm spices and a burst of flavour. This chicken bhindi sabzi is best served as a main course alongside homemade naan, this bhindi chicken curry is delicious.

Bhindi Chicken

Okra & Chicken Curry

This bhindi chicken recipe is made with pieces of okra and boneless chicken cooked in a delicious onion tomato masala gravy. Each bite is guaranteed to fill your mouth with the slight heat of warm spices and a burst of flavour.
5 from 3 votes
Print Pin Rate
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 565

Ingredients

  • 50 ml Vegetable Oil
  • 1 kg Chicken
  • 750 g Okra/Bhindi
  • 3 Onions/Pyaz finely sliced
  • 4 Tomatoes finely chopped
  • 6 Garlic Cloves/Lehsan sliced
  • 1- inch Ginger/Adrak crushed
  • 1 tsp Salt/Namak
  • 2 tsp Chilli Powder/Laal Mirch Powder
  • 2 tsp Turmeric Powder/Haldi
  • 1 tsp Dried Fenugreek Leaves/Methi
  • 2 Green Chillies/Hari Mirch
  • Coriander/Dhaniyaa finely chopped

Instructions

  • In a pan heat up the vegetable oil on medium heat until hot then add the finely sliced onions and salt then cook for 3-4 minutes on medium heat until softened
  • Add the sliced garlic cloves and crushed ginger then cook for 3-4 minutes
  • Add the tomatoes and cook for a further 3-4 minutes
  • Cut the chicken into bite-sized chunks and add into the pan then cook for 3-4 minutes until the chicken changes colour
  • Add the chilli powder and turmeric powder then cook the spices for 3-4 minutes
  • Add the finely sliced green chillies and dried fenugreek leaves then cook for 2-3 minutes
  • Cut the okra into 1-2cm thick pieces and mix the okra into the masala
  • Cover and cook for 15 minutes until the okra has softened
  • Add the finely chopped coriander and cook for 1-2 minutes
  • Your bhindi chicken curry is ready!

Video

Nutrition

Calories: 565kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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