Ingredients:

• 2-3 tablespoon Avocado/Olive Oil
• 1 Chicken Tender (cubed)
• 1 small Onion chopped
• 1 teaspoon Fenugreek powder
• 1 medium Jalapeno slit (opt, adjust to taste)
• Sweet Bell Pepper
• Mild Colorful Exotic Peppers
• 1 teaspoon Ginger powder
• 1 teaspoon Garlic powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Chili Powder (adjust to taste)
• Salt to taste
• 1 medium sized Cauliflower cut into 1 ½ “ Florets
• 1 medium Tomato chopped
• 1 teaspoon Cumin Powder

I was looking for a recipe to use some of the Fenugreek Powder I had bought this morning. The original recipe used the fresh herb Fenugreek, but I just used the powder. I added the chicken to this dish. Instead of a garlic/ginger paste, I used powder for both of these. I had Avocado & Olive Oil on hand so I used a combo of these. I chopped the cauliflower into smaller florets.

I used my electric wok starting with the chicken and onion. I had all the listed spices so I just added them, without actually tasting this as I went along. However, this ends up being a very savory chicken dish which is very pleasing, and I would make this again. *It is a great change-up from my usual sweet stir fries in which I add pineapple, Agave Nectar and/or Splenda. You could probably serve this with rice or a baked sweet potato, with cinnamon, sweetener, sour cream and margarine/butter, and this sweet element would set the savoriness of the chicken off well.

I haven’t had any fresh Curry leaves in a long time. But, I think these might add positively to this dish. I bought some of these leaves at the Indian Market in Apex, NC several years ago.

Original recipe here.

[NOTE 07/26/24]: I fixed this the next day also. I then realized that probably what I liked about the flavors was that they were the base of a curry. And, then I realized that I wouldn’t want to make this very often.

I fix a good stir-fry, and do so quite often, but I’m not completely satisfied with the flavors. I use chicken usually, and often shrimp, and even rarely some pork or beef strips. I’ve found a “garlic crunch” that tastes pretty good once I add some sweetener to the dish.

I was in an Oriental Market (in Fayetteville) and asked some of the workers about what seasonings they might use for Thai Basil Chicken. One woman suggested “Oyster Sauce,” which I had tried a year ago, or more, and that didn’t float my boat then. But I bought a small bottle again and plan to add it to see if anything pops.

Many recipes suggest adding anchovies to various dishes. I noted that “Fish Sauce” is made from anchovies, but it is watery, and there is no visible particulate matter. No fish parts floating in the juice. So, I’m thinking that using Fish Sauce instead of actual Anchovies might go well.[end NOTE]