Chettinad Chicken Curry with Okra Recipe

Ingredients (31)

• 28 ounces (about 4 large) boneless, skinless, chicken breast, trimmed of any visible fat and cut into 1 1/2-inch chunks
• 1/2 cup yogurt
• 2 teaspoons ground turmeric
• Kosher salt
• 1/2 cup vegetable oil, divided
• 4 medium onions, finely chopped, divided (about 4 cups)
• 10 to 12 dried chili peppers, divided
• 1/3 cup dried unsweetened coconut (see note)
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons fennel seeds
• 1 teaspoon fenugreek seeds
• 1 1/2 teaspoons fresh ground black pepper
• 1 bay leaf
• 4 cardamom pods
• 1/2 stick cinnamon
• 1 star anise
• 1 to 2 teaspoons ground chili
• 10 curry leaves
• 5 medium tomatoes, diced (about 4 cups)
• 2 tablespoons tamarind pulp or lime juice
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• For the okra:
• 2 tablespoons vegetable oil (or ghee)
• 2 green small chilies or 1 serrano pepper, minced
• 2 teaspoons cumin seeds, crushed
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 pound fresh okra, washed, trimmed, cut into 1-inch lengths
• 1/2 cup homemade or store-bought low sodium chicken broth
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• Cooked rice to serve on the side