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Recipe for Chicken, Chick Pea & Okra Curry

I am always looking for new ways to use the wonderful Patak’s line of curry pastes in a jar – different from their finished sauces, also available at Spec’s – to make what I love calling “curry in a hurry.” I’ve used these pastes a thousand times, and always take the shortcut shamelessly since Patak’s has a huge foodservice division that sells to Indian restaurants with chefs in the kitchen wearing turbans. I’m sure you’ll love this non-traditional recipe, which tastes traditional nonetheless. The turban is, of course, optional. 

¼ teaspoon olive oil

1 cup frozen cut okra

½ cup chicken broth

½ cup chunky tomato salsa

¼ cup V8 vegetable juice

3-4 tablespoons Patak’s curry paste

1 (14-ounce) can chick peas

4 chicken breasts, cut into bite-size chunks

¼ cup whole milk

Cooked basmati (or Texmati) rice 

Heat the olive oil in a sauté pan or wok and stir the cut okra until it starts to soften and brown at the edges. Pour in the chicken broth, salsa and vegetable juice, bringing mixture to a boil for about 2 minutes. Stir in the curry paste and bubble until thoroughly incorporated. Sauce should be thick and flavorful; if it’s not, add a little more curry paste. Add the chick peas and the raw chicken breasts, cooking over medium heat until the chunks are cooked through, 10-12 minutes. Pour in the milk and reduce over high heat until sauce is smooth and creamy. Serve over hot basmati rice. Serves 6.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

2 responses »

  1. Nom – sub EVO for coconut oil, the chicken for some eggplant and add a little cilantro and you’ve got a dinner from last week in my kitchen!

  2. WOW!!! I wish I have that for lunch!


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