By lemoncurd on January 19, 2005
"This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry."
Serving Size: 1 (338 g)
Servings Per Recipe: 6
"followed the recipe exactly and came out absolutely delicious! thank you for sharing!"
"Very good for DH and I. I was so tempted to add my usual addition of my own Recipe #79179 but am glad I did not as this has enough of a tasty flavour. I did add a extra garlic clove though. I used frozen baby okra which I fried in oil first to prevent the goo. I used half a baby chicken cut in 2 pieces for myself and DH. For the oil I used extra virgin olive oil and for the salt, sea salt. I used Hunts Original canned pureed tomatoes instead of freshly blended tomatoes which I would probably do again. I doubled the sauce ingredients including the spicing of course. I used homemade chicken stock instead of water to add additional flavour. I covered the pots I cooked stuff in most of the time. I will defiantly make this again."
"This is great. Love the coriander and cumin together. I used chicken as lamb is a bit hard to come by here but when I find some I'll sure try it this way. The flavors were, I thought, well balanced and really perked up by the lemon. The stew was perfect with brown rice. Thank you for sharing this one Lemon."
"love it! made it for dinner tonight. i used diced chicken fillets. even my fussy 2 yr old ate up his portion without a word. i did think though that the okra gets too gooey (which is not to my liking) so may fry the okra a little before adding it to the tomato-meat mixture. also, i will double the ingredients (other than chicken and okra) next time because i like it more saucy. might try it with beef next time - thanks for the great recipe! "