Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 yellow onion , diced

  3. 8 ounces fresh okra , cut lengthwise and then crosswise into 4 pieces (or any other veggie, chopped)

  4. 4 -5 garlic cloves , sliced (use less if you prefer)

  5. 2 cups chopped cooked chicken (if raw, cook with the veggies) or 2 cups cooked turkey (if raw, cook with the veggies)

  6. 8 ounces white mushrooms , cut into quarters (or any other veggie, chopped)

  7. 14 1/2 ounces diced tomatoes , with juice

  8. 1 inch piece fresh ginger , peeled and grated

  9. 2 -3 hot green chili peppers or 2 -3 jalapenos, chopped

  10. 1 1/2 tablespoons mild curry powder

  11. 1 teaspoon salt

  12. 1/2 teaspoon black pepper or 1/2 teaspoon cayenne pepper , your choice

  13. 1/2 cup water

  14. 1 -2 teaspoon garam masala

  15. 3 cups steamed cooked basmati rice

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet and add chopped onion, garlic, and okra. It is important to properly cook the okra so that it browns, loses much of its slick texture, and brings the flavor out. If you are using raw chicken instead of cooked, add it at this time.

  2. When okra or onion is browned lightly, and if you used raw chicken, make sure it is cooked through.

  3. Add the mushrooms, tomatoes with juice, chopped cooked chicken, ginger, chopped chillies, curry powder, and water.

  4. Stir well, bring to a boil, then lower heat and simmer, covered, for 20 minutes or until the mushrooms have cooked through.

  5. Sprinkle dish with 1-2 teaspoons garam masala.

  6. Serve curry hot, with steamed basmati rice.


Send feedback