Migraine Curry Soup

Today I have a migraine and, because I am a mature and functional adult, all the pain killers in my house went out of date in 2013. I also, because I am a stubborn unmentionable as my grandmother might put it, spent the day working instead of laying in the dark, even though this involved staring at a brightly lit screen and trying to string words together.

So I need curry. I make no pretence that this is in any way authentic but its an excellent cure all when taken with your bloody migraine medication that you have discovered under the half folded laundry.


  • Chicken (frozen and pre diced because dicing raw chicken with a piston shoving through my skull? You’re having a laugh)
  • Onion
  • Garlic
  • Ginger
  • Cumin
  • Methi Seed
  • Chili (red dried in this case, I put five of them in but for those who don’t have a chili problem I advise less)
  • Oil (I used sesame)
  • Two stock cubes of your choice
  • Rice

This should, if I was an actual Real Adult, also contain actual vegetables. The frozen peas, frozen spinach and dried lentils I have around and even some finely diced carrots would make a pretty good decision. But cooking when you have a migraine is like cooking drunk. You will only make what you crave. So dice the onions, garlic and ginger, fry it up with the spices and then add the chicken. Once browned or when your patience runs out cover with water and stock. Ten minutes before you’re ready to serve add rice and let it cook in the juice.


Here’s the Real Adult Version


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