Sunday night, I hosted our semi-monthly-whenever-we-can yoga practice and potluck dinner. Eight yogis showed up for practice, and five more came for dinner. I never have the best practice when I’m hosting, but that’s okay because I enjoy the whole event so much. I was stiff, stiff, stiff on Sunday (not surprisingly) and in Marichyasana C, a knot that’s been developing on the right side of my thoracic spine started giving me trouble. The knots in my back all have names according to what was going on in my life when they showed up: the one next to my left shoulder blade is “Grad School,” the one near my right shoulder blade is “Kids,” and there’s a little crick in my neck I like to call “In-Laws.” So this new one — I decided it must be “Mike” (since it’s started acting up since my dad’s cancer diagnosis). I amused myself by doing some supine twists to release it and saying to myself, “Mike, just let go. Mike, relax.”  That made me giggle to myself.

I may be insane. I realize that.

Anyhow, our practice was followed by a wonderful potluck dinner featuring all kinds of goodies — cheese with sour cherry jam, spinach dip, salmon/cream cheese/onion/avocado on baguette slices, samosa “puffs,” spinach balls, sweet potato spoonbread, salads, rice, curry, baklava, Wisconsin sausage, wine and I’m sure I’m forgetting something else wonderful. It is just so lovely to bask in the post-yoga glow and chat with old and new friends, hear stories of adventures in India and plans to go there, over a delicious meal and a glass of wine (or a gin and tonic, thanks to my friend Sparky).

Here’s my chicken curry recipe — simple and delicious!  It makes enough for about eight people, so I hope you will have a lovely group to share it with as I did.

Yogamum’s Crock Pot Chicken Curry

1 large onion, halved and sliced into thin rings
1 tablespoon vegetable oil
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. salt
1 tablespoon grated or finely chopped fresh ginger
2 pounds boneless, skinless chicken thighs
1 28. oz. can diced tomatoes
6 tablespoons Patak’s Curry Paste (I used mild, you can use a combination of mild & hot to your liking; available at Whole Foods or Indian markets)
1 cup frozen peas

Cooked basmati rice

In a large skillet, saute the onion in the vegetable oil until the onion is soft and slightly browned. Add the spices, salt and ginger and stir for about a minute, then add to crockpot. Brown the chicken thighs on both sides and add to crockpot on top of onions. Turn off the heat, and add the tomatoes and curry paste to the skillet. Stir to mix well, then pour over the chicken & onions. Cook on low for 4-6 hours (your crockpot may vary, turn up to high if it doesn’t look like it’s cooking after a couple of hours). About 30 minutes before serving, stir in the frozen peas. Serve over rice.