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“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.”

Ingredients Nutrition


  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.

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