Ron’s Fabulous Indian-Style Chicken Gumbo (or something like that)

This is something I just threw together from some left-overs I had laying around. It turned out to be pretty good, so I thought I would share it.

1TBSP Coconut Oil
About 2 LBS Boneless, Skinless Chicken Thighs or Breasts
One Bag Frozen, Chopped Okra
Garam Masala Powder, To Taste
Coriander Powder, To Taste
One Packet Powdered Cheeseburger Mix or Cheddar Cheese Powder (Optional)
One Can Campbell’s Home Style Harvest Tomato with Basil Soup, 18.7 Oz.
A Cup or Two of Milk (I used 1%)
Chopped Cilantro
Chopped Spring Onions (AKA “Green Onions”)

Heat a large, non-stick skillet over high heat and melt the coconut oil. Once hot, throw in the chicken. While stirring, mix in generous amounts of garam masala powder and coriander powder. Once the chicken is pretty much cooked, throw in the okra and mix it up. Continue stirring. When the okra starts to melt and get soft, mix in the cheese powder (optional). Once the cheese powder is melted, mix in the tomato soup and the milk. Let it simmer on medium to high heat for a few minutes until everything is nicely heated up, stirring very often to prevent burning. Lower the heat to low, add in generous portions of cilantro and spring onions. Simmer for five minutes or less, not long enough to cook the cilantro and onions — just to soften them a bit. Serve either by itself, or over steamed or boiled Jasmine rice.

Speaking of low-heat cooking, check out my “Lo Heat” music site at and enjoy some nice songs while you’re cooking.  I appreciate your support!

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