My oldest son, Will, is a recent high school graduate. For Will’s graduation gift, his father sent him to visit relatives in England, which is where Will’s dad is from. One of Will’s friends went with him, and the two of them had a fabulous time.
I enjoyed keeping up with what the boys were doing via Instagram and Facebook. And I chuckled a bit when I read a post from Will’s cousin that said: “Took the lads for their first curry tonight.” You see, Indian restaurants are as ubiquitous in England as Mexican restaurants are here. So when you tour the country with a local, you’re going to eat some curry. It just so happens that from time to time, I’ll cook an Indian dish. Will has never wanted to try it. But he did try it in England, and he loved it.
Curry is not only tasty, but is also reported to have medicinal properties. Used for centuries in Ayurvedic medicine, it contains curcumin, a compound derived from turmeric (a root) known as a potent anti-inflammatory agent. I have a friend who suffers from irritable bowel syndrome (IBS), and she sprinkles a little in a daily smoothie just for this reason.
I’m just thrilled that Will finally gave it a try and is now a fan. Luckily for him, he’s headed to college next month in a city that has three Indian restaurants. In the meanwhile, I’ll make this for him once before he goes.
Slow cooker chicken curry
Total time
- 6 chicken thighs, boneless and skinless
- ¼ cup curry powder
- 2 cups chicken broth
- 12 ounces tomato paste
- 1 head cauliflower, chopped
- 2 cups frozen green peas, defrosted
- 1 cup golden raisins
- Place all ingredients in a slow cooker. Stir to combine.
- Cook on low all day or all night.
- Serve with rice.
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