Ingredients

• 4 plum tomatoes, chopped
• 2 large shallots, halved
• 1 2-inch piece ginger, peeled
• 1/2 to 1 jalapeno pepper, seeded
• 1 teaspoon curry powder
• Kosher salt
• 3 tablespoons vegetable oil
• 2 15-ounce cans chickpeas, drained and rinsed
• 2 cups shredded rotisserie chicken (skin removed)
• 2 cups frozen cut okra or sliced fresh okra
• 1/4 cup chopped fresh cilantro, plus more for topping
• Plain yogurt and naan bread, for serving (optional)

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Instructions

1. Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
2. Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
3. Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.
4. Photograph by Charles Masters