Cooking directions

1. Prepare the Base:
   In a large pot, melt the butter over medium heat.
   Add the sliced onions and garlic, cooking until the onions are soft and translucent.

2. Cook the Sadia Chicken Thighs:
   Add Sadia Chicken Thighs to the pot and cook until browned on all sides.

3. Incorporate the Spices:
   Add the chopped green chili, turmeric powder, garam masala, cumin powder, and coriander powder.
   Stir and heat the spices through for 1 minute to release their aroma.

4. Simmer the Curry:
   Pour in the chicken stock, followed by the cauliflower florets and coconut milk.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the cauliflower is tender.

               

5. Add Vegetables:
   Stir in the okra, frozen peas, and season with salt and pepper to taste.
   Cook for an additional 10 minutes until the vegetables are soft and flavors meld together.

6. Garnish and Serve:
   Garnish the curry with fresh coriander leaves and green chilies if desired.
   Serve hot with white jasmine rice for a complete and satisfying meal.