Pictured: Onion, spinach, okra, and spices cooking down.
It has only been in recent years that I have become decent at judging the time it takes me to fix supper and have it ready at a certain time. I still gauge my time poorly and have supper ready to.early or late.
Last night I got supper ready about 15 minutes early, but that is only because Kit got home late. Besides with a simmer sauce the longer it stays in the pot the better it will be.
I boiled a whole chicken (mostly thawed) with some salt. Sautéd two medium sweet onions until translucent then added a few handfuls of chopped okra and just over 1 cup of frozen (thawed) spinach. Dash of salt, garlic powder, and two pinches of dry curry powder (I love this Sharwood’s brand).
When the chicken was ready, I deboned about half of the little boiler chicken and threw the bite sized pieces into the pot with vegetables.
Finally, I added a whole jar of Sharwood korma sauce (mild) and a half can of coconut milk to stretch out the jar sauce.
I turned the pot to low until we were ready to eat.
Basmati rice cooked while the veggies were cooking. Then I just stirred the rice, turned the heat off, and left the lid on so it would stay warm and moist.
I was worried the okra would go super slimy but they were perfect. One bag fewer in the freezer without having to batter and fry them! At least the okra is forcing me to be a bit creative.