1 medium onion, sliced
2 chicken breasts, cubed
3 Tbs. lemon juice
2-4 Tbs. Indian curry paste
1 can diced tomatoes (14.5 oz.)
1 lb. frozen okra
1 cup frozen peas (optional)
garlic salt to taste (optional)
Cook onions and chicken in large frying pan over medium high heat. Stir in curry paste (vary based on how frugal you want to be and how strong and how spicy you want it) and cook for about 5 minutes. Add canned tomatoes and simmer for about 5 additional minutes. Add frozen veggies and garlic salt, if using. Simmer at least until vegetables are cooked, stirring occasionally. The okra naturally thickens the curry. The longer you simmer, the better the flavors turn out, so I try to simmer for about half an hour. Shortly before serving, stir in lemon juice (add extra if you like, I have no idea how much I use) and let it simmer for a minute or two before serving.
Serve over rice (basmati rice is most authentic and very yummy).
Note: I've made this with beef before too when I was out of chicken. I prefer the chicken, but I thought the beef was (Sorry all you Hindus!) SACRILICIOUS!!!