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31 Oct

Red Curry Squash Chicken Chili


You know what’s difficult? Being patient. I’m writing this very overdue post from the allergist’s office where I go once every 3-11 days for allergy shots. My allergies have been pretty bad for a very long time. I’m horribly allergic to cats and according to my allergist, most everything else too. Ragweed, trees, grass, dust mites, and just about anything else found outdoors.. you name it, I’m allergic to it. So finally, I figured it was time to take the plunge and get allergy shots. This requires that I stop into the office once every 3-11 days to get shots. Then after getting the shots, I’m required to wait 30 minutes in the office just in case I have an allergic reaction. Shots are offered at pretty inconvenient times for a full time worker. Most days it’s 9:00 AM to 3:45 PM.. with a conveniently scheduled break for lunch from 11:30 to 1:30. Oh, and they don’t do shots on weekends. Today, I happened to get out of work early. So I stopped in. It just so happens that today is the day that 2 other offices that normally administer the shots are not. So. What would normally be a 40 minute affair total has turned into a 1.5 hour project. Patience.

A lot of people would be crawling out of their skin at this point.. in this crowded waiting room full of people just anxiously waiting to get their shots and go home. I would be lying to you if I said I wasn’t one of those people. I had a brief moment where I felt like I was going to lose it. I was going to leave in a huff and come back another day when the waiting room wasn’t standing room only and when I was feeling more relaxed. Then… I took a deep breath. Patience. I haven’t been to yoga in months, despite feeble attempts in the past couple of weeks to show up at my old usual class time. So, I’m a little surprised that I was able to remind myself to breath. For someone wound as tightly as I am, we need those reminders. And from the looks of it, everyone in the waiting room could use a little reminder to breath as well.

It seems impossible, to let that anxiety and control just slip away. But when you do, it’s so easy. They say that it takes more energy to hate someone than it does to like them. I think the same thing applies for being anxious. It’s so much easier to smile and wave at the little girl next to me crawling on her father than it is to be annoyed at the fact that they’s encroaching on my personal space. It’s so much easier just to surrender the anxiety and face that fact that there are some things you just can’t control.. like this insufferably long wait in the allergist’s office. The only thing I can control is my reaction to the situation. So instead of being annoyed, anxious, frustrated, cranky, etc. I’m choosing to be calm, present, blissful, kind, and understanding. In this room full of tense, fidgety people, I’m giving off some blissful vibes. I’m thinking about all of the positives in a seemingly negative occurrence. One major plus.. I was able to finally get this post out the door. So, in addition to this delicious (and easy!) Red Curry Squash Chicken Chili recipe, you guys get a little reminder to breath. Be the positive in an otherwise negative situation – it’s so much easier, trust me.

Red Curry Squash Chicken Chili

Serves 4-6


1 lb Chicken breast
1/2 tbsp Cumin
1 tsp Chili powder
Salt & pepper
1 tbsp olive oil
4 garlic cloves, minced
1/2 tsp Sage
1 bay leaf
2 sprigs Rosemary
1 Red curry Squash, peeled and cubed
1 Yellow Onion, diced
1 can White Beans, drained and rinsed
1 28oz can Diced Tomato
2 tbsp Tomato Paste
1/2 cup Vegetable broth
2 large handfuls of Spinach


For garnish:
Greek yogurt


1. Season chicken breasts with cumin, chili powder, and salt & pepper.
2. Drizzle bottom of crockpot with olive oil and place chicken in the bottom. Add remaining ingredients (from garlic cloves through vegetable broth) and cook on low for 8-10 hours (or if you’re impatient like me, on high for 4-6 hours). When chicken starts to shred, chili is done.
3. Mix in spinach at the end, it should wilt relatively quickly.
4. Garnish with a dollop of Greek yogurt and a squeeze of lime.

Hannah Kim
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