Recipe by Sue Lau
I used some of my leftover Thanksgiving turkey in this. I would prefer to start with raw meat for better flavor, so when faced with a choice, go with uncooked meat. The ingredients might make this look like it takes forever to prepare but it really does go together quick! Feel free to substitute on the meat and veggies. You won't need to cook the alternate veggie as long as the okra, unless it is something that takes longer to cook, like celery.
- 29.58 ml vegetable oil
- 1 yellow onion, diced
- 226.79 g fresh okra, cut lengthwise and then crosswise into 4 pieces (or any other veggie, chopped)
- 4-5 garlic cloves, sliced (use less if you prefer)
- 473.18 ml chopped cooked chicken (if raw, cook with the veggies) or 473.18 ml cooked turkey (if raw, cook with the veggies)
- 226.79 g white mushrooms, cut into quarters (or any other veggie, chopped)
- 411.06 g diced tomatoes, with juice
- 1 inch piece fresh ginger, peeled and grated
- 2-3 hot green chili peppers (optional) or 2-3 jalapenos, chopped (optional)
- 22.18 ml mild curry powder
- 4.92 ml salt
- 2.46 ml black pepper or 2.46 ml cayenne pepper, your choice
- 118.29 ml water
- 4.92-9.85 ml garam masala (optional)
- 709.77 ml steamed cooked basmati rice
Directions See How It's Made
- 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.
- When okra or onion is browned lightly, and if you used raw chicken, make sure it is cooked through.
- Add the mushrooms, tomatoes with juice, chopped cooked chicken, ginger, chopped chillies, curry powder, and water.
- Stir well, bring to a boil, then lower heat and simmer, covered, for 20 minutes or until the mushrooms have cooked through.
- Sprinkle dish with 1-2 teaspoons garam masala.
- Serve curry hot, with steamed basmati rice.