As the saying goes, when it rains…it pours.
I have no brain power left this week to woo you with this recipe. I’m going to rant and rave about my week from you-know-where, add in a happy little something, and then leave you with this toddler-approved, one pot delight. So long as you love curry and chicken. And really, who doesn’t love curry and chicken (…so long as they eat meat), am I right? You’ll love it, promise. Especially those plump golden raisins and the crunch of cashews – so very yum.
But you guys, this week is a terrible, no good week. At least it’s only Wednesday? Or should I be saying, HOW IS IT ONLY WEDNESDAY?!
Monday was incredibly stressful at work and I spent most of the day worrying about Piper, showing up late to everything, and finishing off the afternoon with shattering my iPhone screen. Because, you know, I’ve had my phone intact for at least 2 months and that’s just too long to go without a phone crisis. #allthe4letterwords I had to leave early from a meeting with my boss to get the babysitter on her way on time. On par with recent days, the evening was a disaster — a moody toddler, a hubby working late, and a baby who wants everything and nothing all at once. There’s no winning, I tell you!
After ordering a $200 replacement phone because my fingers don’t appreciate the shards of glass, I went to blog…only to find that the recipe I last photographed wasn’t on my SD card. In 8 years, I’ve never had pictures disappear on me. Even Mr. Prevention recalls me photographing the dish. I am not crazy (in this instance). NOT HAPPY. Silver lining – a good excuse to remake the dish! Still, grumble.
To spare you way too many details, I’ll just say that childcare for Piper has been a struggle these past few weeks. For a few temporary reasons, we had to pull her from the daycare both of the girls attend. Today, the babysitter was ill and it was a scramble to find a plan B. I found a plan B but had to pack clothes, diapers, wipes, food, etc at the last moment. Meanwhile, Shea is screaming that she “WANTS TO GO TO DARCY’S TOO!!!” Need. More. Coffee.
No workouts have happened. I am ready to bite off the next person’s head. And as I was treating myself to a second cup of coffee once I got to work, I was commiserating with the cashier who shared she was having a horrible week, too. “I know it!” I said. “The next bad thing to happen is going to have me in full-blown tears!” We laughed, I walked away. A doctor who had heard the conversation stopped me and before I knew it, she had her hand on my shoulder, head bowed, eyes clothes, and she started in with, “Dear Heavenly Father…” and went on to pray for me and my crappy week.
My eyes welled with emotion and my day got brighter. My week got brighter. And I was caffeinated just enough to catch her name on her employee badge so that I could look her up in the system…and say thank you.
Just like this recipe.
- 2 Tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ tsp salt, divided
- ½ tsp black pepper
- 2 Tbsp ginger paste or fresh ginger, minced
- 1½ tsp curry powder
- 2½ cups low-sodium chicken broth
- 1 cup uncooked long-grain rice
- ⅓ cup golden raisins
- 1 lemon, zested and juiced
- 1½ cups frozen peas
- ½ cup cilantro, minced
- ½ cup cashews, coarsely chopped (roasted, if desired)
- In a Dutch oven or large, deep skillet, heat the olive oil over medium-high heat. Once hot, add the diced chicken and season with ¼ teaspoon of the salt and the pepper. Cook for 5 minutes or until little pink remains (no need to cook chicken through); transfer to a plate using a slotted spoon to reserve any oil/liquid.
- Add the ginger and curry powder to the Dutch oven or skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth and scrape all the ginger and curry from the bottom, incorporating well. Bring to a boil.
- Add the rice, raisins, lemon juice and zest, remaining ¼ teaspoon salt, and chicken and any accumulated juices. Return to a boil, reduce heat to medium-low, cover, and cook until the rice is tender, about 20 minutes.
- Remove from the burner and mix in the peas. Cover and allow to sit for 10 minutes. Sprinkle with the cilantro and cashews and serve hot.