My best chicken curry

Chicken curry

Originally uploaded by dynamist.

I know that “curry” is such a generic term, but it’s one I’ll persist in using out of lack of creativity.

I rarely make a curry which is exactly like any other I have made, but if I could only reproduce this one for the rest of my life, I’d be quite happy. It was definitely the best I have made.

I fried an onion in canola oil, adding crushed ginger, garam masala, curry powder, fenugreek, and ground cumin to the onions when they’d gone soft and translucent. Boneless chicken thighs, cut into bite-sized chunks, then went in to brown. Next, I tipped in about half a tin of those wonderful Hunt’s brand diced tomatoes, along with a cup of Trader Joe’s vegetable stock (made from their liquid concentrate), and scant teaspoon of Splenda. While it simmered away, I added a good amount of cream to take things to that next level of richness.

I just wish you could all taste what I made. I was trying for a mild, masala-like sauce, and I exceeded my expectations. It’s dishes like this which make it easy for me to stick to the low-carb way of life. That meant I had no rice with this dish, but really, it was hardly missed.