Curry in a Hurry

Blake, middle son, left yesterday to make the 5-hour trip back to grad school and work. His car was packed-up like a Conestoga wagon ready to hit the trail. He had boxes of Christmas gifts in the trunk and on the floor of the back; stacks of clean clothes draped over top; two coolers full of Mom's home-cooked food.... and in the drink holder, two home-brewed iced teas in travel mugs to keep him hydrated on the trip! It was dicey weather here yesterday; rained the entire time that we were packing his car, so I was relieved to get the call saying he was at his apartment (and asking which items of his food cargo should be refrigerated and which could go in the freezer). Justin, our oldest, has already put in a full week back at his job and he was packed-up the same way when he departed last week. When they've been home for a holiday break, it's like Noah preparing the ark when they get ready to leave. I'm not complaining, just find it comical. It is worth every minute of cooking, laundering (well, they do this part!) and packing, in exchange for the great time we get to spend with them. Our youngest, Ben, has returned to his high school classes only to spend his time watching reruns of The Office on his Ipad while some classmates review for semester finals. He found out yesterday that he also gets a 4 day weekend, so he's a pretty happy camper....some people have all the luck!

Now that everyone's back in their places, I go back to the managing of this house, and believe me, it needs managing! While the guys were here, I basically just kept towels and sheets clean and large portions of food COOKED. So, I really need to get the house back in order. Today I've got a recipe for a very quick curry if you're busy getting your place back into shape after the holidays, too.

Curry in a Hurry

1 1/2 TBSP olive oil
1 small onion, sliced thin
2 tsp curry powder (or a little more)
1/2 C plain yogurt
3/4 C heavy cream
1/2 tsp kosher salt (I've found this at Dollar Tree!)
1/4 tsp black pepper
One 14.5 oz. can diced tomatoes, drained
1 rotisserie chicken (or leftover cooked chicken) Optional
2 C cooked rice
1/4 C cilantro, chopped

Heat oil on medium heat in a large skillet (I like cast iron). Add onion and cook, stirring for 1 minute. Add yogurt and cream and simmer gently for 3 minutes. Stir in salt , pepper, curry powder and tomatoes. Remove from heat. Slice or shred chicken. Place chicken and rice in bowls and pour curry sauce over the top. Sprinkle with cilantro.

****Congratulations to Alabama's Crimson Tide coached by Nick Saban (a West Virginia boy!!)****

Swaps:
-Home is Where My Story Begins
-Designs by Gollum
-The Grocery Cart Challenge
-Momtrends
-Ann Kroeker
-Simply Sweet Home
-The Finer Things in Life
-E Kat's Kitchen
-Fingerprints on the Fridge (Sugar and Dots)
-Comfy in the Kitchen
-The Shabby Nest