Curried Chicken Legs With Okra And Potatoes Recipes

Steps:

• Sprinkle chicken thighs with 1 tablespoon Cajun seasoning, the paprika, granulated garlic, granulated onion, 1/2 teaspoon black pepper and 1 teaspoon olive oil. Massage chicken with all the seasonings then let sit until room temperature, about 20 minutes.
• Heat remaining 2 tablespoons olive oil in a large Dutch oven over medium until hot, about 5 minutes. Place the chicken thighs into the hot oil and cover. Cook until brown on one side, about 5 minutes, then flip the chicken, cover and cook until brown on the other side, another 5 minutes. (Covering the chicken helps keep it juicy.) Remove the thighs and set aside, leaving the fat and juices in the pan.
• Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining 1/2 teaspoon black pepper to the pan. Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the tomato paste, cayenne, cumin and remaining 1 teaspoon Cajun seasoning; stir to combine.
• Add the chopped tomatoes and chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add chicken, bay leaf and chopped parsley.
• Stir the stew and bring to a boil. Then, reduce heat to a simmer, stirring constantly, to let the okra thicken the stew. Cover the pot, vented on one side, and let the stew simmer for 35 minutes, occasionally stirring, until chicken is tender enough that you can break off a piece with your spoon.
• Remove chicken from pot, let it cool slightly, then cut it into thick shreds, discarding bones; add the shredded chicken back to the pot and stir. Taste and adjust seasonings as needed; discard bay leaf. Add scallions, if you like, and serve hot, by itself or with rice.

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Steps:

• Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken. (To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.) Pat chicken dry. Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne. In a large bowl combine garlic, spice mixture, and gingerroot. Add chicken, tossing to coat, and season with salt.
• Cut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods). In a measuring cup stir together water, brown sugar, and tomato paste.
• In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate. In fat remaining in skillet brown potatoes on cut sides. Return chicken to skillet. Stir water mixture and add to skillet with cinnamon sticks. Simmer mixture, covered, 10 minutes. Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more. Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated. Season curry with salt.
• While curry is simmering, coarsely chop peanuts and dice mango.
• Sprinkle curry with peanuts, mango, and cilantro.