Ok, so the name needs a little work. Open to suggestions!
Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.
I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!
- 1 lb Chicken Breast
- 3 large shallots
- 3 large cloves of garlic
- 2 yams or sweet potatoes – peeled and cubed
- 1 28 oz can Cento Brand crushed tomato
- 1 can Trader Joe’s light coconut milk
- 2-3 cups sliced okra
- 2 stalks celery
- 2-3 tablespoons unsweetened cocoa powder
- 4 whole allspice and cloves – smashed
- Red cayenne pepper
- Hungarian paprika
Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours
Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots
Heat 2 tablespoons duck fat.
Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.
After a minute add the sweet potato and stir.
After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice
Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.
Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.
Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.
Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.