Chilli and garlic paste
Place the chillies and garlic in a blender or food processor. Blend together slowly, adding the salt, pepper, lemon juice, canola oil and white wine vinegar as you go.
Allow the blended mixture to rest overnight in the refrigerator.
Sterilise your jars or bottles and lids in rapidly boiling water for 10 minutes. Dry at a low heat in the oven and then cool. Fill with the chilli and garlic sauce and seal.
Okra and coconut mixture
Season the okra with salt.
Heat the oil in a pan and fry the onion for 1 minute.
Add the okra and pan-fry for about 5 minutes.
Add the cumin seeds, mustard seeds, turmeric, and chilli and garlic paste.
Add the coconut and continue cooking until the okra is ready, which will take about 2 minutes. Set aside and keep warm until the chicken is ready.
Season the chicken with salt and the curry powder.
Heat the oil in a pan over medium heat. Add the seasoned chicken and cook for 8–10 minutes or until the chicken is cooked. Add the cinnamon, cardamom and chopped peanuts.
Cook for 2 minutes, then add the garlic. After 30 seconds, add the white wine vinegar. Add the tinned tomatoes (crushed with your hands), honey and yoghurt, and cook for 5 minutes.
Reduce the heat to low and add the chopped coriander, and the chilli and garlic paste. Continue to cook for another 2–3 minutes.
Stir in the okra mixture and cook for 2 minutes so that everything is nicely combined and warm.
Serve either with plain basmati rice or Naan Bread.
Recipe extract from Peter Ayub’s Sense of Taste, published by Human & Rousseau.