Yet more evidence that I have way too much time on my hands on the weekends

I have not done much cooking in the last 8 months or so. In the first place, there is usually just me to eat meals and I haven't had the greatest appetite. My boys eat nothing but eggs, mac and cheese, ham sandwiches or steak (because that is 'Dad's favorite food.") I usually find myself making them whatever they will eat and just pick at stuff on the side. When I do cook, I have found that I am only ever craving one thing: Curry! Anyone who has been to dinner at my house recently will probably remember that that is also the only thing that has been served. I make a big batch of whichever curry recipe I am craving most and it lasts for my meals for the next several days. After about 5 months of only ever thinking the same thing over and over sounded good, I wondered if there was a reason. I remember hearing that pregnant women often crave things their body needs at the moment and thought there might be a parallel. Because I am a research nerd, I hit the internet and it turns out that the turmeric in curry is a natural antidepressant. I have most definitely been craving antidepressants! In addition, it is supposed to soothe the digestive system, and I have had constant stomachaches since I got this new stress in my life. It's crazy how your body can tell you what it needs. I am going to listen better the next time it's telling me I am wanting chocolate and diet coke.

In the spirit of eating happy, I thought I would share my favorites with you so you too can legitimately use food to self medicate!

Chicken Satay

• 2 tablespoons creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup lemon or lime juice
• 1 tablespoon brown sugar
• 2 tablespoons curry powder
• 2 cloves garlic, chopped
• 1 teaspoon hot pepper sauce
• 6 skinless, boneless chicken breast halves -sliced lengthwise
  

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Grill until done, brushing each side with the marinade as you turn the chicken.
   

Curry Coconut Chicken (my ultimate comfort recipe)

If you happen to have a cooking range on your outside grill, it is a good idea to cook this one outside to keep your house from smelling like curry for days. Also, this meal is is a good food storage recipe as long as you substitute canned chicken for fresh.

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Cinnamon Curry Chicken Soup

This one is technically an HCG recipe, which makes it fairly light on ingredients. Add veggies as you will...

• 3 Chicken Breasts, cubed.
• One diced onion
• 4 cups chicken broth
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• salt/pepper to taste

1. Combine all ingredients
2. Bring to a boil
3. Reduce heat and simmer for 45 minutes