Name: Red-Hot Chicken with Okra and Potatoes (Tambda Bhindi Kombdi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 2 medium-size potatoes, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 medium-size tomato, cored and cut into 1-inch pieces; 1½ teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon Kolhapuri masala; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 8 ounces fresh okra, rinsed, completely dried, the caps pared off, cut crosswise into 1-inch lengths

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The word “red” in Marathi is tambda, and this chicken will have you experience it, both in its appearance and in its gusto. This curry is not for those wary of heat, and you can see why this is a delicacy in Kolhapur, the land of wrestlers who are energized by its warmth.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon ground Kashmiri chiles; or ¼

Method

Place the chicken in a medium-size bowl, add the Kashmiri chiles, and toss to coat the chicken.
Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds, and as soon as they sizzle, turn reddish brown, and smell nutty, throw in the okra and potatoes. Stir-fry until the vegetables ha

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Ingredients

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