Thai Chicken Curry

King Daddy and I are under the weather. We get a cold about every four years, but when we get one it’s a doozy and we always share because isn’t it nice to share? Here’s how our regimen goes for treating the common cold.

Catherine: Buy up the world supply of Cold-EEZE, and suck on the zinc tablets nonstop for days at a time. Lay in the Mucinex and an ample supply of Naproxen Sodium.

King Daddy: Do nothing and wait for Catherine to bug him about taking his medicine.

Both of us: Finally give up after two weeks and go to the walk-in clinic.

However, we’ve both found that adding a little spiciness to the menu helps to clear our heads. This is a delicious, one-pot recipe from Bon Appetit. The only changes I made to it is to use a store-bought rotisserie chicken instead of chicken thighs (I know I’m supposed to love chicken thighs because they have more flavor, but I don’t) and bought pre-cut carrot rounds because – hey – I’m sick and I don’t want to do any more work than I have to do. If you use the rotisserie chicken, shred the breast meat and add it to the curry at the end. And use the chicken carcass to make stock. It will make the whole house smell wonderful.

The za’atar-crusted nan pictured with the curry is my recipe. Just buy a package of nan (I get mine at my beloved Publix), brush it with extra virgin olive oil and sprinkle it generously with za’atar. Run it under the broiler until the nan starts to brown. If you can’t find nan, you can use pita bread but there is no substitute for za’atar, which is a Middle Eastern herb and sesame seed blend you can find at international markets.