Steps

1. Trim the tip off the okra stem, then remove the calyx by shaving it like a pencil.
   🕒 05:10
2. Cut the prepared okra into 3 equal pieces.
   🕒 06:42
3. Mince 10g garlic.
   🕒 07:23
4. Mince 100g onion.
   🕒 08:59
5. Cut 350g chicken thigh into bite-sized pieces.
   🕒 10:02
6. Heat 2 tbsp olive oil in a frying pan over medium heat, then sauté 350g chicken thigh. 【Tip!】 Using a generous amount of olive oil adds richness.
   🕒 11:33
7. Season the chicken with salt and pepper to taste and mix well.
   🕒 12:06
8. Add 10g garlic to the chicken and sauté until fragrant. 【Tip!】 Add it after sautéing the chicken, not at the beginning, to prevent burning.
   🕒 13:41
9. Add 100g onion and sauté until translucent.
   🕒 14:13
10. Add 150g okra and sauté until glossy.
    🕒 14:25
11. Add 1 can (400g) canned tomatoes, crush the tomatoes, and simmer for about 5 minutes to cook out the acidity.
    🕒 14:54
12. Add 1 tsp salt and 1 tsp sugar, then mix everything. 【Tip!】 Adding sugar mellows the acidity of the tomatoes and enhances their umami.
    🕒 16:38
13. Add 200cc water, bring to a boil, then cover and simmer for 15-20 minutes.
    🕒 17:09
14. Just before turning off the heat, add black pepper to taste, 1 tsp cumin, and 1/2 tsp coriander, mix, and simmer briefly. 【Tip!】 Add spices at the end of simmering to prevent their aroma from escaping.
    🕒 18:50
15. Serve in a dish, and if desired, drizzle with olive oil (not listed in ingredients) at the end.
    🕒 19:56