Dry Chicken Curry with Lady's Fingers

Even one hour cooks need to be creative. 

Dry Chicken  Curry with Lady's Fingers (30 mins) 

My fridge is always stocked with pretty much the same ingredients: fish, chicken breast, chicken drumsticks, pork ribs (for soup) and the usual green vege. For a change, sometimes I just use my imagination and hope it turns out OK. 


Chicken breast meat

Curry powder 2 tablespoons
Lady's fingers/okra/lady's thumbs
Garlic
Soy sauce 2 tablespoons
Sesame oil 1 teaspoon

1. Defrost the chicken breast meat before you go to work.
2. After work, wash the chicken breast meat thoroughly under running water. Rub it all over with salt and then rinse it again. Slice the breast meat into small bite-sized pieces. 
3. Marinate the meat by mixing in the curry powder, soy sauce and sesame oil. 
4. Crush, chop and dice 3/4 bulb of garlic.
5. Slice the lady's fingers into thin slices in slightly slanted cuts (if you know what I mean). 
6. When the oil is hot, fry the garlic until slightly golden brown. 
7. Then, add the marinated chicken breast meat and stir-fry it until the meat colour has changed and the meat has shrank a little.
8. Next, add the lady's fingers and fry until cooked. You will need to cover the frying pan for about 2 minutes to soften the meat. 
9. Serve.