Okra in a Tomato Gravy

Okra in a Tomato Gravy

I have fond memories of my late grandmothers okra curry, in fact, all of her vegetable curries. I would just have to mention that I was feeling for any of her specialities, and she would go out of her way to make it immediately.

One of my favourites from my Nani’s recipe collection, is her Spicy indian patha in caramelized onions, and that recipe is on the blog.

Now that my grandmother is no longer with us, my mum is always there to satisfy my cravings and I have had to learn to cook some of these delicious curries for my family as well. This okra in tomato gravy reminds me of my grandmother, although this curry has more of a Middle Eastern influence, rather than Indian flavour. I love the aroma that cinnamon and allspice lends to this dish, and are key ingredients in most of renowned chef, Suzanne Husseini’s cooking.

I was gifted this lovely book, Modern Flavours of Arabia, by my husband, on a recent trip to Dubai. The flavours and recipes in this book are so different and unique to Arabic cuisine. My aim is to try at least one of Suzanne’s delicious recipes weekly, as everything look so delicious.

This is my version of Okra in tomato gravy, inspired by Suzanne Husseini. Hope you enjoy it !

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Okra and Chicken in a Rich Tomato Gravy

Ingredients : 
  • 1 cup sliced okra, cleaned and fried
  • 250g cubed chicken
  • 1 small onion, chopped
  • 1/2 cup tinned tomatoes, liquidized
  • 2 tblsp olive oil
  • Salt and pepper to taste
  • 1/4 tsp cinnamon
  • 1/4 tsp mixed spice
  • 1/2 tsp crushed garlic
  • 1/2 tsp fresh red  chillies
  • 1/2 tsp crushed cumin
  • 1/2 tsp sugar
  • 2 tblsp cream
  • Fried Cubed potatoes, optional
  • Chopped coriander


Directions :

Clean okra, slice and fry in shallow oil. In some countries, like Dubai, cooked okra is available in the freezer section of the supermarket.

Heat oil in a flat pot over medium heat, add in the chopped onion, and cook until transclucent.

Add in the spices and garlic, and then the chicken, and allow to cook for about 15 minutes. Add in the tomatoes and allow to cook. Add in the cream and simmer. Add in the fried okra and potatoes. Garnish with coriander.

Enjoy with flatbread, rice or rotis.