Lunch: Chicken-and-Okra Curry

Recipe by Carrie Purcell Lighten up! Substitute 2 tablespoons canola oil for the butter, and opt for light coconut milk, to save 170 calories and 20 grams of fat per serving.

Ingredients

4 tbsp. unsalted butter
1 medium onion
4 clove garlic
2 tsp. turmeric
2 tsp. garam masala
1 tsp. cumin
1/2 tsp. coriander
3 c. chicken broth
2 c. cauliflower florets
1 can coconut milk
4 c. shredded cooked chicken
2 c. bias-sliced fresh okra
1 c. fresh or frozen peas
1 tsp. salt
2 c. cooked long-grain white rice
2 Thai chiles

Instructions

In a stockpot over medium-high heat, melt butter. Add onion and garlic, and sauté until slightly softened, about 5 minutes. Add spices and cook until fragrant, about 1 minute. Add broth, cauliflower, and coconut milk, and bring to a boil. Reduce heat to low and simmer until cauliflower is tender, 12 to 18 minutes. Add chicken, okra, peas, and salt, and stir. Simmer until okra is just tender but still bright green, about 10 minutes.
Serve curry with rice, and garnish with chiles, if you like.

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