For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
While curry is simmering, coarsely chop peanuts and dice mango.
Step 5
Sprinkle curry with peanuts, mango, and cilantro.
