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Bhindi Chicken Curry
Bhindi Chicken Curry is a traditional Bangladeshi recipe for a classic curry of chicken and okra in a chilli and tomato base with spices and yoghurt. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bhindi Chicken Curry.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesBangladesh Recipes
This is an authentic Bangladeshi curry that’s predominantly made with bhindi (okra/lady fingers). As this is one of my wife’s favourite ingredients this is a curry style that I prepare for her. Though not a British Indian Restaurant curry this is prepared in the BIR style. If you don’t like your okra too slimy then you can deep fry them for a couple of minutes before adding to the curry. This will dry them. If you really love the okra sliminess then cut them in half after topping and tailing.
Ingredients:
1 kg Chicken
200g (2 Cups) of okra, ends trimmed
6 tbsp vegetable oil
2 x 5cm (2 in) lengths of cassia bark
5 Cardamom Pods
3 Indian Bay leaves
2 Medium Onions, diced
5 garlic cloves, halved lengthways
2 tsp (heaped) ginger-garlic paste
1 tsp salt
3 medium tomatoes, finely chopped
2 tbsp yoghurt
4 sliced green chillies
250ml (1 cup) water
1 handful coriander
For the Spice mix:
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 1/4 tsp curry powder (I use medium Madras)
1 tsp Chilli Powder
1/2 tsp cumin powder
1/2 tsp garam masala
Method:
Place a large cast iron pot (Dutch oven) over high heat. Once the pot is hot, add the oil along with the cassia bark, cardamom pods and bay leaves. Stir into the oil then add the diced onion. Stir to coat in the oil then stir-fry for 2 minutes before adding the garlic. Scatter over the salt and stir to combine.
Continue cooking for 2 minutes then add the ginger-garlic paste. Stir well to combine and cook for 2 minutes more, until the rawness of the ginger has cooked out. Cover with a lid and cook for 2 minutes more then stir, re-cover the pan and cook for another 2 minutes.
Reduce the heat to medium, and add all the spices except the garam masala. Stir to make a paste and cook for 40 seconds then add the chopped tomatoes. Stir well to combine then reduce the heat to low and stir in the yoghurt. Note that your heat must be low when your add the yoghurt or the yoghurt may split.
Stir-fry for a couple of minutes then increase the heat to medium-high. Cover and cook for 2 minutes, or until the oil is on the point of separating. Add the chilli pieces and the chicken. Stirring to coat in the gravy. Cover with a lid, increase the heat to high and cook for 20 minutes, stirring half way through and reducing the heat to medium so the chicken releases its liquid and is almost cooked.
Add in the okra at this point and carefully stir to combine with the chicken. Now pour in 250ml (1 cup) boiling water. Cover with a lid and cook for 5 minutes. Scatter over and mix in the garam masala then garnish with a small handful of chopped coriander (cilantro).
Cover with a lid and cook for 5 minutes more to thicken the gravy. Turn into a bowl and serve.
