Parsi Chicken and Okra Curry

You will love this tangy Parsi curry. Serve with fluffy rotis and an onion salad.

PREP TIME 30 minutes

COOK TIME 60 minutes


Ingredients for curry

  • 200ml oil (rapeseed is best)
  • 3 onions, finely diced (520g)
  • 1.5 tablespoons grated ginger (35g)
  • 1.5 tablespoons crushed garlic (35g)
  • 4-5 tomatoes chopped(360g)
  • Chicken cut into 3-inch chunks. I try to use a mixture of thigh and breast. Drumsticks also add flavour. (1kg)
  • Half a kilo ladies fingers (okra/binda), cleaned with a damp cloth and cut into 2 inch pieces. Mix with 1 teaspoon salt and 1 teaspoon turmeric
  • 50 ml white vinegar
  • Handful of chopped coriander


  • 3 teaspoons salt
  • 1 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 2-3 teaspoons red chilli powder (however hot you like it)
  • 1.5 tsp garam masala


  1. Start with the okra. Heat 50ml oil and fry it in batches until they are crisp. Place on a piece of kitchen paper to drain.
  2. Add the remaining oil to the pan and fry the onions until they are a deep golden brown. This stage will take about 45 minutes
  3. Add the ginger and garlic paste and fry until the oil separates and the raw smell has gone
  4. Add the salt, turmeric, red chilli powder, ground cumin and coriander. Cook for a few minutes before adding the tomatoes.
  5. Cook the tomatoes until they are completely disintegrated and oil has risen to the surface
  6. Next add the chicken and turn the heat up. Keep stirring until all the chicken has changed colour. Add the potatoes, butter and about half a cup of boiling water
  7. Cover and simmer for about 45 minutes (If you are using just chicken breast, the cooking time will be much shorter).
  8. Towards the end of the cooking time, add the okra, sprinkle in the garam masala and vinegar
  9. Sprinkle the fresh coriander just before serving.

Are you interested in a step-by-step masterclass on how to cook this recipe? Please fill out the form below and I'll be in touch!

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