Ingredients

2 lbs. chicken thighs, skinless and boneless
2 medium onions, cut in half, thinly sliced
½ lb okia, tops trimmed, washed, patted dry
4 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
1 ½ tsp. coriander seeds
2 tbs. ground cumin
3 tsp. fresh hot chillies, finely chopped
2 cups fresh tomatoes, coarsely chopped
4 tbs. vegetable oil
salt
freshly ground black pepper
3 tbs. fresh chopped coriander

Method

Heat 4 tbs. of vegetable oil in a large skillet over medium-high heat. Season the chicken with salt and freshly ground black pepper. In two batches, add the chicken thighs to the skillet and brown evenly on both sides. Transfer the chicken with a slotted spoon into a casserole dish. In the same pan over medium heat add the onion and okra and sauté for one to two min-utes. Now add the ginger, garlic, cumin, coriander and chillies and cook for two minutes. Adding more vegetable oil if needed to prevent burning, add the toma-toes and cook until tomatoes are soft. Pour the mixture over the chicken. Cover and bake for 20 minutes or until chicken is cooked through. Now with a slotted spoon, place the chicken on a serving plat-ter. Pour liquid that is in casserole dish in a small pan. Over medium heat, reduce the juices until thick enough to coat the back of a spoon. Stir in the fresh coriander. Pour the liquid over the chicken. Serve immediately.

Serves 4-5