Incredible shrinking curry

I’ve mentioned elsewhere that I started this blog to keep track of recipes that I come up with that I want to be able to make again.  This curry recipe is one of those.  It’s an Indian-style curry with lots of inflammation-reducing (hence, “incredible shrinking”) ingredients like turmeric, ginger and garlic.  These ingredients are known to help reduce pain in those suffering from arthritis and fibromyalgia.  It’s also super low in carbs and really satisfying.

Incredible shrinking curry

  • 1T oil
  • 1t turmeric
  • 1t curry powder
  • 1t mustard seeds
  • 1/2 onion, chopped finely
  • 1 tomato, chopped finely
  • 1/2 can coconut milk (about 1 cup)
  • 1t chicken bouillon
  • 1 cup water
  • 1 chicken breast, sliced thinly

Heat the oil in a wok or deep pan over medium heat and add the three spices.  Fry for 1 minute and then add the onion.  Fry another 5 minutes until onion starts to soften.  Add tomato and cook until tomato is soft.  Add coconut milk, bouillon and water and simmer for 5 minutes until smooth and creamy.  Add the chicken and stir until just cooked.  This makes enough for 1 or 2 depending on your appetite.

This recipe is super flexible.  There are a ton of vegetables that could go into this.  It could easily be made all vegetarian or vegan as well by omitting the chicken and bouillon and substituting tofu, tempeh or seitan.  Great vegetable additions would be peas, carrots, potatoes and cauliflower.  A quick and easy thing would be to use frozen or canned vegetables.  If you’re not watching carbs, serve this with basmati rice to stretch it out further.

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