I know. Hang with me for a second. While this may sound like stoner or pregnant woman food, it strangely works.
Unbeknownst to me until relatively recently, the American South doesn’t actually corner the market in okra – okra curries are actually popular throughout India, and they’re delicious. Mango curries are also a thing that are delicious.
I had intended on including a couple spoons red pepper pesto to make a vaguely curries sauce, buuuuuuuut mine had molded. Oops. As did the miso butter I made months ago. So, no sauce but egg yolk and the taste I was thinking of turned out much more subtle than the original Chopped style concept (what can I say, I’ve been too lazy to go grocery shopping).
Gluten-free, paleo, vegetarian
Okra Mango Hash
1/2 – 1 c. okra, cut into 1/4 inch thick rounds
1 small mango – I used the yellow kind
2 ounces leftover chicken – I used curried breasts I’d bulk cooked earlier in the week
2 tsp. fat of choice
1 tsp. butter or other egg cooking fat
Salt, pepper & your favorite curry powder
In a large pan over medium-high heat, bring the 2 tsp. fat to temperature. Add the okra, hit with the spices, and cook, stirring frequently, until the okra is browned a bit.
While that is working, shred your chicken and peel and chop the mango.
When the okra is done, add the chicken and mango and cook, stirring frequently, until the mango gets a kiss of brown.
While that is working, cook your eggs to their desired doneness after sprinkling with the spices.
To serve, top the hash with the eggs.
Serves 1 because DH is 1000% not into anything about this dinner