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Tambda Bhindi Kombdi Red-Hot Chicken with Okra
Kolhapur's fiery red chicken: Kashmiri-chile coated chicken seared with pan-browned okra and potato, then simmered with the roasted-chile, coconut and sesame heat of Kolhapuri masala and finished with fresh tomato.
- YieldServes 6
- Hands-on30 min
- Total34 min
- Difficulty
Ingredients
- 450 gboneless skinless chicken breasts, 2.5 cm pieces (thighs are juicier)
- 1 tspground Kashmiri chiles (or 1/4 tsp cayenne mixed with 3/4 tsp sweet paprika)
- 400 grusset or Yukon Gold potatoes, 2 medium, peeled, 2.5 cm cubes, held in cold water
- 2 tbspcanola oil
- 1 tspcumin seeds
- 225 gfresh okra, rinsed, dried completely, caps pared, 2.5 cm lengths
- 240 mlwater
- 1 tbspKolhapuri masala (roasted dried chile, coconut, sesame, coriander, cumin, pepper, mustard, fenugreek, mace, Kashmiri chile)
- 1½ tspcoarse kosher or sea salt
- 1medium tomato, cored, 2.5 cm pieces
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
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