one-pot chicken curry {a.k.a. curry in a hurry}

I love when life hands me little surprises.

It’s like the universe is talking to me and saying, “How are you, my dear? I’m here if you need me. Let’s chat soon over a hot cup of joe.”

See, this past Saturday, my husband jetted off to London for the week. Some of you are probably asking, why is this a big deal? Great question. The answer, it’s the start of what will become the norm over the next three to five years. Mr. B took a new job last month and this trip is the first of many international flights he will be taking.

I’m not sure how I feel about this whole situation. Truthfully, we won’t know the effects of this insane amount of travel will have on our relationship for at least a couple of months. And that’s what really scares the bejesus out of me. I keep telling myself you won’t be alone you have the Village, the blog, friends, family, and you can always FaceTime. Damn, I hate the unknown.

Even though I’m hesitant about the future ahead, I was reassured in a small way this past week that everything will be okay. Both of us visited London for the first time together back in college. We were young and crazy, but had a blast. Our first night there we stayed up until 5am doing unmentionable shenanigans and ended up eating curry for the first time at some hole-in-the-wall restaurant. How we survived, I haven’t a clue.

Well, when I was looking through cookbooks on what to make this week, this chicken curry dish immediately popped up. I grinned from ear to ear. I knew instantly the universe wanted me to make this dish. I didn’t realize at the time how easy it is to make a curry dish. A little curry paste cooked with chicken and potatoes all mixed together in one pot….easy, peasy.

I may miss Mr. B, but this chicken curry makes the future seem bright.

One-Pot Chicken Curry {a.k.a Curry in a Hurry}

Ingredients:

1 tablespoon olive oil

1 4 oz jar green curry paste

5 large carrots, peeled, cut into small rounds

1 yellow onion, chopped

1 red bell pepper, chopped

1 pound potatoes (preferably Yukon), peeled, chopped

1 pound skinless, boneless chicken thighs, cubed

1 15 oz can unsweetened coconut milk

Basil or Cilantro, garnish

Greek Yogurt, garnish


Directions:

In a large Dutch oven, heat olive oil over medium heat. Add curry paste and cook for about a minute. Then add carrots, onion, red pepper, and cook until softened. Next, add the potatoes, chicken thighs, and 1.5 cups waters to the pot. Bring it to a boil and then simmer for about 20 minutes or until your house smells amazing!! Serve in bowls and top with desired herbs and a dollop of Greek yogurt.


Recipe from Bon Appetit