Ingredients600 gms chicken breast cut into small cubes
2 medium red onions, chopped
5tbsp sunflower oil
1tsp cumin seeds6 blackpepperorns
1tsp crushed garlic,
1tsp crushed ginger
1tsp fresh green chilli, finely chopped (optional)
250gm okra (ladies finger) cut into 1 ½ cm pieces
1tin chopped tomatoes
2tsp Bolst's Curry Powder (Hot)
1tsp ground black pepper
1 ½ tsp salt
Preparation
Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds & black peppercorns and allow too fry for 30 seconds.
Add in the onions and allow to sauté until they soften and brown slightly. Next, add in the garlic, ginger, green chilly stir fry for a minute or two.
Sprinkle in the curry powder & ground black pepper and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.
Add in the chicken, okra and stir fry for around 5 minutes. Pour in the chopped tomatoes, stir in, reduce heat, cover with a lid and allow too cook for a further 30-35 minutes, stirring occasionally.
Sprinkle in salt, stir and serve with either chappati bread or on a bed of basmati rice.
Bolsts have been making their curry powder since 1932
