I’m a bit at a mental impasse. My mind, with all its worries, goals, creative thoughts, psychopathic tendencies and work related endeavours, has just halted to a stop. That added to recurrent eye infection due to allergies (who knew I had those?) and a crazy court schedule means one thing. COMFORT FOOD.

As the years go by, I start reflecting more and more of my mom. That’s not a bad thing. She is simultaneously gracious and astringent, warm and aloof, funny and biting.

She also has the tendency to fall asleep during any opening movie credits, after she’s washed her hair (literally immediately) and after cooking and eating chicken curry.

When hump day hit last week, I missed my mom, needed sleep and was starving for satisfaction. So I made chicken curry for the first time in years. It’s so simple yet apparently incredibly impressive to the baby birds I feed.

Chicken Curry:

• 1 yellow onion, diced
• 3-4 cloves garlic, minced
• 1/2 inch ginger, sliced
• 1-2 serranos, sliced in half (for easier fishing out)
• 1-2 tbsp garam masala (a mix of some or all of the following: coriander, cumin, black cardamom, clove, cinnamon, peppercorn, mustard seed)
• 16 oz can diced tomatoes, unsalted
• 6 drumsticks, organic and skinned, please
• A bit of water
• Pepper and salt to taste
• Cilantro for garnish

In a heavy bottomed pot, sauté onion, garlic, serranos and ginger until wilted on medium heat. Brown chicken. Throw in garam masala. Add tomatoes. Cover chicken with water. Simmer for an hour.

Garnish with cilantro. Serve with naan or rice.

Boom.