- pinch of Salt and Pepper
- 2 tablespoons Curry Powder, divided
- 1 tablespoon Garam Masala, divided
- 2 Boneless Skinless Chicken Breasts, diced into 1" chunks
- 2 tablespoons Oil
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, smashed
- 1 14-ounce can Sweetened Coconut Milk, full fat
- 2 tablespoons Tomato Paste
- 1 teaspoon Salt
- Ground Black Pepper, to taste
- 1 teaspoon Granulated Sugar
- 1 cup Frozen Okra Pieces
- 2 tablespoons Water
- 1 1/2 tablespoons Cornstarch
- 2 cups Cooked White Rice, for serving
- Fresh Cilantro, for garnish
In a small bowl, combine divided curry powder, divided garam masala, salt and pepper. Whisk to combine evenly.
Dice chicken breasts into small chunks, then toss in the spice mixture, coating evenly.
Place the chicken chunks onto the skewers, making sure not to crowd so that they cook evenly.
Heat grill or grill pan – make sure it’s up to temperature before adding chicken.
Grill chicken for 6-8 minutes, turning every 1-2 minutes to grill on all sides.
When chicken is fully cooked, remove to a plate and finish the sauce.
Add oil to a large skillet or sauté pan, heating it over medium heat until shimmering. Add the remaining curry and garam masala, stirring to mix well, for 1 minute.
Add chopped onion to the pan, and a little more oil if needed. Saute for about 3 minutes, or until the onion is tender.
Add garlic and cook for another 30 seconds or so.
Stir in coconut milk, tomato paste, sugar, and more salt and pepper. Make sure it is well combined.
Add frozen okra to the sauce, and allow to simmer for a few minutes.
Mix water and cornstarch together in a small bowl or mug, making sure to fully combine (with no lumps!) before adding to the sauce.
Simmer 15 minutes on low heat, stirring often to make sure it doesn’t burn.
Add grilled chicken pieces to the sauce, allowing to simmer for another 3-5 minutes.
Serve over freshly cooked basmati rice and garnished with fresh cilantro.
Adapted from the Our Sweet Basil Kitchen cookbook.