Curry and Life … it’s all about balance

Much like life, a good curry is all about balance. You throw together a lot of opposing flavors and somehow it comes into this delicious, unique flavor that warms your mind, body, and soul. To me, it is the ultimate comfort food. It’s my go-to when I don’t know what to cook because it almost always tastes good and I can kinda be on auto-pilot since I’ve made it so many times. I basically forced myself to cook this on Friday because I needed to cook my chicken before it went bad. I didn’t have all the ingredients I normally use so I got creative with this one and I was so happy with how it turned out, I had to share. Also, start buying bone-in, skin-on chicken thighs. SO much better than breasts.

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This past week was a doozy. Just one of those weeks that I’m sure we’re all familiar with. By the time I got home on Friday, I was so drained that I knew the best thing for me would be alone time. But since it was a rough week, it took a long time to break through the “bad day barrier” and actually enjoy the night. I did not have the energy to do anything that night but I knew that cooking and eating a good meal would make me feel better.

While I did feel better after cooking and eating, I still felt weird and unfulfilled and couldn’t think of anything that would make me happy. This is where the importance of balance comes in. Every emotion you have is important, including the bad ones. While it was uncomfortable and not an ideal Friday night, I sat with all my shitty feelings. I let myself be pissed off. I let negativity marinate because it felt like all I could do in that moment. While I felt like Friday was a fail, I woke up to a beautiful, sunny Saturday, went for a run then went rooftop drinking with friends. To me, that’s balance.

I felt so conflicted because none of my go-to self care rituals sounded appealing. It got me thinking about this blog and how I feel like I have a duty to “practice what I preach”. I get so hung up on my goals and where I want to be that I rarely take the time to appreciate how far I’ve come. I’ve been on this mental health journey for 3 years now and have made incredible progress. Old Morrie would have never poured her feelings out for anyone on the internet to find and I certainly would have never discussed my weaknesses, not even with those closest to me.

I would love to tell you that I went for a run and took a bath and turned my bad day around but I didn’t. I was so exhausted that I sat on the couch with a glass of wine and my bong, cried about E V E R Y T H I N G then did my best to turn off the worrying part of my brain. I’m hesitant to talk about the darker realities of my life because most of the people who read this blog care about me and I don’t want them to worry. But as a 23 year old, who has no idea how the fuck to do life sometimes, it’s not all sunshine and rainbows. The past couple months have been rocky for various reasons. As I look back, I have handled the most recent challenges with more grace and strength than I would have a year or two ago. There will always be challenges standing in the way of my balance but the more I overcome, the better I will get at staying in balance.

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This is not as much of a recipe but more like guidelines. Adjust to suit how many people you’re serving and your tastes!

Here’s what I did:

Heat up a cast iron pan with olive oil (if you don’t have one you can use any oven safe pan or just use a regular pan and transfer to a oven safe dish) then brown the chicken thighs on each side. Add in the veggie mix (carrots, potatoes, sweet potatoes, garlic, ginger, salt, pepper, curry, turmeric). Put in the oven at 425deg for about 40 minutes. You want the veggies to be soft and the chicken to be cooked through. To be honest, I didn’t actually time how long it was in there and this was after a bowl and glass of wine so I could be wrong. Just check it and trust yourself to know when it’s done. If you use bone in, skin on, chicken thighs, they’ll stay moist so it’s hard to fuck this one up.

Meanwhile, in the blender, combine: handful cilantro, 1 cup of coconut milk, sautéed mushrooms (about a cup) and a small jalapeño (if you’re not into spicy, don’t use the seeds or veins), 1 1/2 tbs curry powder, dash of cinnamon, dash of cumin, salt and pepper, clove garlic, small piece of ginger.

Plate the veggies and chicken and top with sauce.

For all my veg friends: the veggies + the sauce is so good too.

 

 

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