Cooking directions

1. Brown the Chicken: 
   In a large pot over high heat, heat the vegetable oil and arrange the chicken pieces in one layer (skin side down).
   Let the chicken cook for 3-4 minutes until slightly golden, then flip to the other side.

2. Sauté Onions and Add Spices:
   Add the finely chopped onions and sauté for 3 minutes until translucent. 
   Add all the spices (cumin, cinnamon, cardamom, turmeric, black pepper, dried coriander, dried mint, and paprika) and stir well to coat the chicken pieces.
   Cover the pot and let it simmer on medium heat for 10 minutes for the chicken to absorb the flavors.

3. Add Tomatoes and Simmer:
   Add the blended tomatoes and tomato paste to the pot. Stir to combine.
   Pour in the hot water and stir again.
   Cover the pot and simmer for 20-25 minutes.

4. Add Okra:
   Add the Sadia Okra to the pot and cook for an additional 10 minutes.

5. Sauté Garlic and Coriander:
   In a separate pan, heat olive oil and sauté the garlic and fresh coriander until the coriander wilts.
   Add this garlic-coriander mixture to the stew and stir to combine. Let it simmer for a few more minutes to meld the flavors.

6. Garnish and Serve: 
   Transfer the stew to a serving plate, garnish with lemon slices, and serve warm with cooked rice.