Chicken & Okra Curry
Chicken & Okra Curry
5 from 13 votes
Join me on a culinary adventure to the East with a spicy, succulent, and delectable chicken and okra curry. Unearth the aromatic symphony of flavours, bridging cultures, and satisfying those hungry stomachs.
Chicken Okra Curry

If I told you a little story about the Chicken and Okra Curry, would you be intrigued? Yes, that’s what we’re exploring today. This savoury dish traces its roots back to the Indian subcontinent where culinary delights, like our beloved Chicken and Okra Curry, were born.

This dish is steeped in history, carrying with it the warmth and hospitality of its people. With its origin deeply rooted in the regions of Punjab and Uttar Pradesh, Chicken and Okra Curry found its way into various kitchens across the globe.  

Its growing popularity was largely due to the British Raj, who fell in love with the exquisite flavours that Indian cuisine had to offer and decided to share this love with the world. 

Speaking of flavours, my friend, let’s not shy away from the fact that this isn’t a dish you can simply whip up without a little elbow grease. The difficulty level would indeed be “medium” to “hard.” But fret not, because that’s what makes cooking this curry even more rewarding!  

You will see that the efforts put into mastering this recipe yield a satisfying bowl of culinary art that is worth every bit of the effort. 

The journey of creating Chicken and Okra Curry is like painting a canvas, each stroke is important, every colour adds depth, and the final outcome is a masterpiece that brings immense joy.  

Much like a canvas, this dish has different components that come together beautifully, creating an explosion of flavours that linger long after the last morsel has been eaten. 

This Chicken and Okra Curry is more than just a combination of ingredients. It is a melody of flavours that each tells a story of their own. With the richness of chicken, the unique texture of okra, and the powerful symphony of spices, this dish dances on your tongue, making each bite an unforgettable experience. 

It’s not just about the ingredients though; it’s about the process, the heat, the aromas wafting through the kitchen, and the tantalising anticipation that builds as you see the dish come to life right in front of your eyes.  

And finally, the moment you’ve been waiting for: the first bite that transports you to a different world. 

So, are you ready to embark on this adventure? Because I am more than excited to guide you on this culinary journey. Let’s dive in and explore the magic of Chicken and Okra Curry together! I promise you; it’s going to be a ride filled with joy, learning, and, of course, delectable flavour! 

What Ingredients to Use & Why 

As I begin the breakdown of the key players in our Chicken and Okra Curry, let me tell you, each ingredient we are about to discuss has a special role. They’re not just there to make an appearance, they are there to contribute their unique flavours and textures, making this dish a feast for your palate. 

Chicken: Chicken is the hearty, protein-rich element that adds depth to the curry. Its succulent texture and ability to absorb flavours make it the perfect choice for this curry.  

You can use any part of the chicken, but bone-in pieces add more flavour. If you are a vegetarian, fear not. Substitute chicken with paneer or tofu for a delicious alternative. 

Okra: Okra, or bhindi, introduces an earthy undertone and unique texture to our curry. When cooked well, it adds a beautiful thickness to the curry. If okra isn’t your favourite, green beans or zucchini can step in. 

Oil: Oil is the medium that brings everything together. It carries the flavours of the spices, making them more pronounced. Sunflower oil is commonly used, but olive oil or coconut oil could be healthier alternatives. 

Garlic: A powerhouse of flavour, garlic brings a punchy, pungent quality to the curry. Its robust flavour profile helps to build the foundation of the curry. No viable alternatives here, garlic is irreplaceable! 

Onions: The sweetness of caramelized onions brings a depth of flavour and richness to the curry. It forms the base of the curry, giving it body and thickness. Shallots can be an interesting alternative for a slightly different flavour profile. 

Tomatoes: Their tanginess balances the richness of the curry, and their pulpiness adds to the body of the sauce. In a pinch, canned tomatoes or even a little bit of tamarind pulp can do the trick. 

Spices: Ah, the heart and soul of Indian curries. Each of these spices contributes its unique characteristics to the curry. Salt enhances flavours, chilli powder adds heat, turmeric brings a beautiful colour and earthy flavour, and coriander powder adds a lemony, floral note. If you don’t have these spices handy, a good quality garam masala can come to your rescue. 

As we conclude our ingredient breakdown, you can see how each one adds its unique touch to the Chicken and Okra Curry, making it the aromatic, flavourful dish we love. Remember, the beauty of cooking lies in experimentation, so don’t hesitate to try alternatives and add your personal touch. 

Mastering the Art of Making Chicken and Okra Curry 

We often hear the phrase “practice makes perfect,” and in the realm of cooking, this statement holds particularly true. Learning to make the Chicken and Okra Curry is not only a culinary achievement but also a rewarding process that lets you understand and appreciate the art of cooking. 

The first step, as with any recipe, is to familiarize yourself with the ingredients and the cooking method. Take your time to understand why each ingredient is used and how it contributes to the overall flavour and texture of the dish. 

Next, make sure to prep your ingredients beforehand. Chopping the veggies, measuring out the spices, and prepping the chicken can make the actual cooking process smoother and more enjoyable. 

Temperature control is another crucial factor. From sautéing the onions and garlic to simmering the curry, each step requires a specific temperature to bring out the flavours optimally. 

Don’t shy away from tasting the curry at different stages of cooking. It’s the best way to understand how the flavours develop and meld together over time. Plus, it allows you to adjust the seasoning as per your preference. 

Lastly, remember that it’s okay to make mistakes. Maybe you added too much salt or overcooked the okra a bit – it’s all part of the learning process. With each try, you’ll get closer to mastering your Chicken and Okra Curry. 

So embrace the journey, appreciate the process, and remember to have fun. After all, cooking is a labour of love, and there’s no greater satisfaction than serving a dish you’ve mastered. 

The Health Benefits of Chicken and Okra Curry 

One of the many things I love about my Chicken and Okra Curry, besides its phenomenal taste, is the bouquet of health benefits it brings. Let’s do a quick dive into how this dish is not just food for your soul but also food for your health. 

Starting with the star, chicken is an excellent source of lean protein, essential for the growth and repair of tissues in our body. It also provides vitamins and minerals like Vitamin B3 and Vitamin B6, which are crucial for a variety of bodily functions including boosting immunity and promoting brain health. 

Moving onto the co-star, okra, also known as lady’s finger. This green vegetable is packed with nutrients. It’s high in fibre, which aids in digestion and helps keep you full, leading to weight management.  

It also contains high levels of vitamins A and C, both known for their antioxidant properties, which are key to maintaining healthy skin and vision, boosting immune health, and fighting inflammation. 

The spices, like turmeric and chilli, are not just there for flavour. They’re powerhouse ingredients loaded with health benefits. Turmeric, for example, contains curcumin, which is known for its potent anti-inflammatory and antioxidant effects. 

Meanwhile, tomatoes offer a good dose of vitamin C, which is a powerful antioxidant that helps protect the body against free radicals. Onions and garlic are known for their cardiovascular benefits, improving heart health. 

So, next time you cook up a pot of this curry, remember it’s not just a culinary delight. It’s also a nutritious dish that contributes positively to your overall health. Bon appetit! 

Preparing a Vegan Alternative to Chicken and Okra Curry 

Here’s a culinary challenge I relish – turning a classic meat dish into a vegan delight. The good news? It’s absolutely possible with our Chicken and Okra Curry! With 300 words to guide us, let’s explore how we can create a vegan alternative without losing the essence of the dish. 

Replacing chicken is the first step. Tofu or tempeh are great protein-rich alternatives. When cooked right, they absorb the flavours of the curry and provide a somewhat similar texture to chicken.  

I usually opt for firm tofu as it holds its shape well during cooking. Another alternative could be chunks of portobello mushrooms, which offer a meaty texture and savoury flavour. 

When it comes to the other ingredients, most are plant-based and therefore suitable for a vegan diet. For the oil, I’d recommend sticking to plant-based oils like sunflower oil or olive oil. 

Now comes the spices. Most of the spices used in the curry – salt, chilli powder, turmeric powder, coriander powder – are vegan.  

But I must mention that in some regions, certain spice mixes might contain traces of non-vegan ingredients, so always check the label if you’re purchasing pre-made spice mixes. 

The method of cooking remains pretty much the same. Start by sautéing the garlic and onions in oil, add the spices, and then introduce the tofu or your choice of vegan protein.  

Add tomatoes and let them cook down into a robust curry base. Finally, stir in the okra and let it simmer till you achieve a deliciously thick curry. 

So, here you go! A vegan version of our beloved Chicken and Okra Curry. A change in diet shouldn’t keep you from enjoying your favourite flavours. As I always say, in the kitchen, the possibilities are endless. 

Freezing Chicken and Okra Curry for Future Feasts 

I often find myself craving Chicken and Okra Curry on those busy weeknights when there’s simply no time to cook. That’s when the magic of freezing comes in handy.  

Allow me to take you on a quick journey of how to properly freeze and reheat your Chicken and Okra Curry so that you can relish it whenever the craving strikes. 

First things first, make sure the curry is completely cooled before freezing. Placing hot food directly in the freezer can bring down the overall temperature, affecting the other stored items.  

Once cooled, transfer the curry to airtight containers or heavy-duty freezer bags. It’s essential to leave some space at the top as the curry might expand when it freezes. 

When packing the curry, consider portioning it out based on your typical serving size. This way, you can avoid thawing more than you need at once.  

Be sure to label each container or bag with the date, so you can track how long it’s been stored. Typically, the curry can be stored for up to 3 months without a significant loss in flavour or texture. 

To reheat, it’s best to let the curry thaw overnight in the fridge. This slow thawing process preserves the texture of the okra and chicken. You can then heat the curry in a pan over medium heat until it’s warmed through. If the curry seems too thick, feel free to add a little water to thin it out. 

So there you have it, with careful freezing and thawing, you can enjoy your homemade Chicken and Okra Curry anytime you wish. It’s like cooking ahead for future you! And let’s face it, future you will definitely appreciate it! 

Kick It Up a Notch: Making Chicken and Okra Curry Spicier 

Some like it hot, and I totally understand that. A little extra heat can transform your Chicken and Okra Curry into a fiery fiesta of flavours. So, let’s chat about how we can add that extra kick to your curry. 

To start, you can increase the amount of chilli powder in your recipe. Be cautious though, the goal is to enhance the flavour, not overshadow the other wonderful tastes in the curry. Remember, you can always add more later, but you can’t take it out once it’s in there! 

Adding fresh chillies is another way to introduce more heat. Green chilli peppers or red chilli peppers, depending on your heat preference, can be sautéed along with the onions and garlic. These chillies pack quite a punch and add a fresh, bright flavour to the curry. 

A personal favourite of mine is using a spicy variant of paprika, like hot paprika or even cayenne pepper. They both bring an extra layer of heat without altering the core flavour of the curry too much. 

Lastly, you could garnish your curry with some freshly chopped jalapenos or sprinkle some red chilli flakes on top just before serving. This adds an instant kick and also makes for a beautiful, vibrant presentation. 

Remember, the beauty of cooking at home is the freedom to tweak and adjust until it suits your taste buds. So go on, play around with these ideas and find your perfect spice level. Let’s fire up that curry! 

Pairings for Your Chicken and Okra Curry 

Ever wonder what makes a meal complete? It’s not just the main dish itself, but the companions it’s served with. When it comes to Chicken and Okra Curry, there’s a world of possibilities for side dishes that can elevate your dining experience. 

The first and most obvious choice that springs to mind is a classic – steamed basmati rice. The fluffy, aromatic grains of rice are perfect for soaking up the rich, spicy curry. Plus, the subtle flavour of basmati rice balances the strong flavours of the curry. 

If you’re in the mood for some bread, naan or roti makes an excellent choice. These Indian flatbreads are great for scooping up the curry and the chicken pieces. The soft, slightly charred naan or the whole wheat roti also provide a nice textural contrast. 

For a low-carb alternative, you can serve the curry with cauliflower rice. It’s surprising how this simple substitute can give you the feel of rice while keeping your meal healthy and light. 

Don’t forget the power of a good salad. A simple cucumber and yoghurt salad, also known as raita, or a fresh green salad can add a refreshing, cool contrast to the heat of the curry. 

Lastly, consider a tangy pickle (achaar) or a sweet and sour chutney to complete the meal. These condiments are the hidden flavour boosts that can take your curry experience up a notch. 

So, the next time you whip up the Chicken and Okra Curry, think about these accompaniments. Remember, the perfect pairing not only complements the main dish but also enhances the overall flavours of the meal. 

Addressing the Sliminess in Okra for Your Chicken and Okra Curry 

Okra, or bhindi as it is known in many parts of the world, is a wonderful vegetable that brings a lot to the table. However, there’s one characteristic that can put off some people – its sliminess.  

If you’ve ever wondered why your okra turns slimy in your Chicken and Okra Curry, and how you can prevent it, you’ve come to the right place. 

The sliminess of okra is actually due to a substance it contains called mucilage, which is a kind of natural gum. While this can be off-putting to some, it’s worth noting that mucilage has some health benefits, such as aiding digestion. 

However, if sliminess is a concern for you, here are some tricks I use to minimize it. Firstly, you can soak the okra in vinegar for about an hour before cooking. The acidity of the vinegar helps cut through the mucilage. 

Secondly, try to cook the okra in a high-heat environment like a stir fry. This quick and hot method can reduce sliminess. 

Another tip is to avoid cutting the okra into very small pieces. The more you cut the okra, the more mucilage is released. So, large slices can help. 

Lastly, avoid covering the pan while cooking okra. Steam can cause the mucilage to get gooey, so let that moisture evaporate. 

Remember, okra might be a little tricky to handle, but with these tips in your culinary arsenal, you can enjoy your Chicken and Okra Curry with just the right texture of okra that you prefer. 

Exploring Variations of Chicken and Okra Curry 

In the culinary world, there is always room for creativity and variation. My Chicken and Okra Curry is no different.  

Although the traditional recipe has its unique charm, experimenting with variations keeps the dining experience exciting. With the guiding hand of imagination and a pinch of culinary bravery, let’s explore a few variations of this classic recipe. 

One could play around with the proteins in the recipe. While chicken is a staple, you could also try lamb or beef. Each kind of meat brings its own unique flavour and texture to the curry, transforming it into a whole new dish.  

If you’re pescatarian, consider using prawns or firm white fish, both of which pair beautifully with the flavours of the curry and okra. 

Vegetable additions are another way to introduce variation. You could add bell peppers or zucchini for an extra dose of veggies, or throw in some spinach for an iron boost. Potatoes can add heartiness to the dish and absorb the curry flavours well. 

For vegan or vegetarian friends, the chicken can be replaced with chickpeas or tofu. These plant-based proteins work well with the robust flavours of the curry and make the dish suitable for more diets. 

Spice variations are endless. For a smoky touch, consider adding smoked paprika. For a more tangy kick, add some tamarind paste or a squeeze of lemon juice. 

Finally, swapping okra with another vegetable like green beans or eggplant could create an entirely different yet equally delicious curry. 

So, don’t hesitate to experiment. The kitchen is your canvas, and you’re the artist. Let your creativity guide your cooking! 

Cooking Chicken and Okra Curry in a Slow Cooker 

Picture this – you come home after a long day, and a flavourful Chicken and Okra Curry is waiting for you, ready to serve. Sounds like a dream, right? That’s the magic of a slow cooker! Today, I will guide you on how to adapt our recipe to cook in a slow cooker. 

The slow cooker method involves minimal effort and yields a rich, deeply flavoured curry. The trick lies in layering the ingredients correctly and adjusting the cooking time. 

First, I recommend browning the chicken before adding it to the slow cooker. This enhances the flavour and improves the texture of the chicken. The same goes for the onions and garlic. Sauté them in a pan until golden, then add them to the slow cooker. 

Next, add the spices, chopped tomatoes, and okra. It’s key to remember not to add too much liquid because, unlike stovetop cooking, a slow cooker won’t allow for much evaporation. 

Set your slow cooker to low if you want the curry to simmer throughout the day. This slow, gentle cooking process allows the flavours to meld together beautifully. However, if you’re short on time, setting it to high will do the trick, too! 

And that’s it! Once you’re back home, the aroma of a delicious, homemade curry will greet you at the door. With a slow cooker, you can enjoy the comfort of Chicken and Okra Curry any day of the week, without spending hours in the kitchen. 

Check Out These Other Recipes! 

After you’ve delved into the depths of flavour with my Chicken and Okra Curry, I can tell you’re eager to explore more Indian dishes. Well, you’re in luck! I have a multitude of other delicious and tantalizing recipes waiting for you. 

Firstly, my Karela Gosht is definitely a must-try. Just like our original recipe, this is a curry that marries the most unexpected ingredients to create a symphony of flavours. This dish combines bitter gourd (karela) and succulent mutton into an aromatic curry that you won’t be able to resist. 

Next up is my Chicken Chana. I adore this recipe – it’s a heart-warming concoction of tender chicken and hearty chickpeas, all swimming in a vibrant, spiced sauce. If you enjoyed the wholesome textures of the Chicken and Okra Curry, then this will be right up your alley! 

I also have to recommend my Cauliflower and Egg Curry. It might sound unusual, but this unique fusion of soft, roasted cauliflower with creamy boiled eggs, all ensnared in a curry, will take your taste buds on a memorable journey. This recipe shines a spotlight on the magic of vegetarian curries. 

And then there’s my Turnip Curry, a delightfully different dish that transforms humble turnips into a feast fit for royalty. It’s a fantastic option if you’re looking for something slightly out of the ordinary but still filled with that familiar curry comfort. 

Lastly, but by no means least, my Saag Aloo recipe is another must-try. In this dish, spinach and potatoes dance together in a pot of beautiful curry, creating a nutritional powerhouse that’s as delectable as it is good for you. It’s a beautiful showcase of how vegetables can be the star of the show. 

I hope you’ll give these dishes a try and share your experiences. I love hearing your thoughts, and suggestions, and of course, seeing your wonderful kitchen creations! So go ahead, don your apron, fire up your stove, and let’s keep the curry adventures going. 

Chicken Okra Curry

Chicken & Okra Curry

by Nabeela Kauser
Join me on a culinary adventure to the East with a spicy, succulent, and delectable chicken and okra curry. Unearth the aromatic symphony of flavours, bridging cultures, and satisfying those hungry stomachs.
5 from 13 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 278 kcal


  • 700 g Chicken
  • 1 kg Okra Bhindi
  • 50 ml Oil
  • 5 Garlic Chopped
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Coriander Powder


  • Add the oil and heat it up
  • Once the oil is hot, add the chopped garlic and sauté for 1-2 minutes
  • Add the onions and cook for 4-5 minutes until they are lightly browned
  • Add the tomatoes and cook for 3-4 minutes on medium heat
  • Add the spices and cook for 4-5 minutes
  • Once the oil has separated then add the chicken and cook for 10-12 mins
  • Add the okra and then cover and cook for 15-20 mins on low heat
  • Make sure to mix every few minutes, so it doesn’t stick to the pan
  • Enjoy this chicken okra curry with homemade naan or rice!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 278kcalCarbohydrates: 20gProtein: 15gFat: 17gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 42mgSodium: 449mgPotassium: 833mgFibre: 7gSugar: 6gVitamin A: 1884IUVitamin C: 51mgVitamin D: 0.1µgCalcium: 166mgIron: 2mg
Keyword Bhindi, Chicken, Cooking, Curry, Food, Okra, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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3 months ago

5 stars
Absolutely loved the recipe, my husband was impressed as well. My only substitution was boneless chicken tighs and it worked beautifully. Thank you for sharing this healthy and delicious recipe


Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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