Curry is my favorite food and I love to cook it at least once a week for my curry loving husband. The mixture of the spices and the meat is just divine. I developed this recipe many years ago when I first arrived in the United States in Omaha Nebraska it was impossible to find a good curry. Having moved from London a haven for ethnic food it was quite a shock. I will also be posting some of Indian curry inventions later.

Curry

(serves 2)

• 2 Chicken breasts skinned
• 1 medium chopped onion
• Oil for frying
• 1 heaped teaspoon of ground ginger
• ½ teaspoon of red chili powder (increase this if you like a hotter curry, this should be medium)
• 1 Tsp of turmeric (huldi)
• Heaped tsp chopped garlic
• 1 tsp ground coriander
• Some fresh chili’s if you like it really hot
• Salt & Pepper
• Can of coconut milk or cream
• Lime and Cilantro for garnish

Okra

• 1 pound of fresh chopped Okra washed and drained
• 1 medium onion chopped
• 1 tsp turmeric
• ½ teaspoon chili powder
• Garam marsala
• Oil for frying

Method

Cut the chicken into bite.