Curry dishes with turkey or chicken.......Okra? Potatoes?

Question

also if you have a way to cook okra without the slimminess how can I do that? I have a friend that made me some okra and potatoes over rice and her okra was fine but i've tried it a few times and its alway slimy, how can I avoid this?

Answer 1

try this out for okra

INGREDIENTS
2 tablespoons olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
3/8 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen cut okra

DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Chicken Curry

INGREDIENTS
1-1/4 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon and 1/2 teaspoon garam masala
1 tablespoon and 1/2 teaspoon garlic powder
2 tablespoons and 1-1/4 teaspoons olive oil
2-1/2 onions, chopped
1 cup and 3 tablespoons chicken broth
1-1/4 (10.75 ounce) cans condensed cream of chicken soup
4-3/4 potatoes, peeled and cubed
1/4 cup and 2 teaspoons curry powder
salt and pepper to taste
2-1/2 ounces golden raisins

DIRECTIONS
Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.

Remove chicken and saute onions in the same oil, until golden.

Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone.

Remove the chicken to cool.

Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

Answer 2

Turkey and Sweet Potato Curry
Recipe #162607
My family loves this curry served on it's own, but I love it served over rice. If serving over rice, I suggest basmati.
by Dreamgoddess | Edit...My Notes

Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.


4 servings 35 min 10 min prep
Change to: servings US Metric
2 shallots, coarsely chopped
3 inches piece fresh ginger, peeled and sliced
4 garlic cloves
1 tablespoon curry powder
1/3 cup water
2 tablespoons vegetable oil
2 medium sweet potatoes, peeled and cut in 3/4-inch cubes
10 ounces frozen cut okra, thawed
3 cups water
1 1/2 lbs turkey cutlets, cut in 1-inch strips
salt and pepper, to taste

Not the one? See other Turkey and Sweet Potato Curry Recipes
Yam/Sweet Potato Curries
United States Curries
Dinner Party Curries
Food Processor/Blender Curries
Combine the shallots, ginger, garlic, curry powder and 1/3 c water in a blender; blend until smooth.
On medium high heat, heat the oil in a Dutch oven.
Pour in the shallot mixture and, stirring frequently, cook about 3-5 minutes or until the mixture starts to darken.
Add in the potatoes, continuing to stir frequently.
Cook 2-3 minutes, or until the potatoes start to brown.
Add the okra and 3c water; bring to a boil.
Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are tender.
Add in the turkey and cook 3-4 minutes more (the turkey should be opaque throughout when done).
Season with salt and freshly ground pepper



A good trick to reduce any 'slimeness' is to let them dry before cooking. I wash, top and tail them, then cut them in half. I then blot excess moisture off them, spread them out on paper towels and leave them on the bench for 3-4 hours so the natural juices that cause the 'sliminess' dry up a little. Usually I do this in the morning so they're ready by the time I start making dinner.

Answer 3

The best way to cook Okra is Baking it or Frying it and keeping it whole or sliced lengthwise, Not chopped. Steaming it or adding it to soup brings out the "slime"

You didn't say which curry style you wanted so I am giving you both =)

Jamaican Curried Chicken

1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
2 1/2 tbsp. curry (double amount for extra spicy)
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 cups water
1/2 Scotch bonnet pepper ( Very Hot!, wear gloves when handling, can substitute a milder pepper if you like. )


Wash chicken with lemon and cut into bite size pieces. Season chicken with dry ingredients.
Chop herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for half an hour.

Place chicken, water and oil in a pot, stir, and cook on high until it comes to a boil, stir, lower heat until chicken is almost cooked. Add potatoes and butter.

Cook until water is reduced and potatoes are tender.

Serve over steamed white rice.

Serves 4.

------------------------------------------------------------------------------------

Indian Style Curried Chicken and Potatoes

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seed
1/2 teaspoon garam masala
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/2 teaspoon black mustard seed
1/2 teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
3 medium potatoes, diced
2 roma (plum) tomatoes, diced
1/2 bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

DIRECTIONS

In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken. Add Potatoes half way through cooking time.

Cook for 15 minutes, or until chicken is nearly done.

Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Answer 4

The only way I know of to cook okra without the sliminess is to slice it thin, coat it in corn meal, and fry it. Tasty.

Answer 5

they are a bit slimmy. I cook them with fried onions and tomato paste. u can add chicken or lamb pieces to it as well. the spice to go with it is cumin and garam masala and a bit of turmeric.