Chicken & Okra in coconut milk

“Dice and slice
Give the marinade a try,
Heat it up
And let it fry.
In goes the milk
Like clouds into the dark,
Simmer for minutes
Smell the sparks.
The flavors rise
Your sense they steal,
The stomach rumbles
It’s time for the meal!“
250 gm chicken breast, cut into pieces
1 potato, boiled and cut into cubes
½ onion, chopped
1 tomato, chopped
5-6 curry leaves
4 cloves of garlic, crushed
1 teaspoon ginger, chopped
1 cup okra, sliced
2 teaspoon coriander powder
½ teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon dry mango powder
½ cumin powder
2 red chilies, sliced lengthwise
2 teaspoon
4 tablepoons olive oil
½ cup coconut milk
Salt to taste
Mix all the dry spices and keep aside. Alternatively you can use 2 tablespoons of any mixed Indian spice that you get at your supermarket.
Marinate the chicken with the okra, tomatoes, onions, garlic, ginger, chilies and mixed spices. Keep aside for 1 hour.
Heat oil in a pan.  Add the curry leaves and let them splutter for a few seconds. Now add the chicken with the marinade. Cover and cook on medium flame till the chicken pieces are cooked. Stir in the coconut milk, salt and some water. Let it simmer on medium flame for around 10-12 minutes till the liquid begins to thicken.  Now add the potatoes and cook for another few minutes.
Remove from heat and serve immediately with some steamed rice and stir fry vegetables.