Prepare the okra: Wash, trim, and cut the okra in half lengthwise. Set aside.
Cook the chicken:
Heat oil in a pan over medium heat.
Add cumin seeds, then sauté onions until golden brown.
Stir in garlic, ginger, and green chilies; cook for 1–2 minutes.
Add chicken pieces along with turmeric, coriander, red chili powder, and salt. Cook until the chicken is lightly browned.
Add tomatoes and simmer:
Add chopped tomatoes and cook until soft.
Pour in a little water if needed to create a curry base. Cover and simmer for 15–20 minutes, until chicken is tender.
Cook the okra: Gently fold in the okra and cook for 8–10 minutes until tender but not mushy.
Finish with garam masala: Sprinkle garam masala over the curry and mix gently.
Garnish and serve: Top with fresh coriander leaves and serve hot with steamed rice, roti, or naan.
