Second Sunday of Easter

On the eighth day of Easter the church reads the story about St. Thomas. Thomas had missed the previous resurrection appearances, but Jesus came back just for him. Thomas had said, “unless I touch the nail marks in his hand and put my hand in his side, I will not believe.” Then Jesus with all his scars stood in front of him. Thomas exclaimed, “my Lord and my God.”  It is probably unfair to call him doubting Thomas, because in the end he came to the greatest statement of faith in John’s Gospel.  Instead the Thomas story reminds us that the message of Easter is not just about one day in history, but that Christ is still alive and comes to us today. We all can be witnesses of the Resurrection. Doubt is no obstacle and neither are walls, doors, or locks. Easter means that Christ is everywhere.  

On the second Sunday of Easter we recommend Chicken Curry, which like Easter was for Thomas, is a treat for the five senses. Tradition tells us the St. Thomas became the Apostle to India, where he founded many churches. Furthermore, during colonization, western missionaries ran across a group of Christians who had been cut off from the rest of the Christian world for centuries. These Christians considered themselves St. Thomas Christians, and believed that the Apostle was buried in one of their most important churches. Today, the different segments of the Mar Thomas church have been integrated into Orthodox, Catholic, Anglican, and protestant branches of the church, while maintaining many of their ancient customs. Chicken curry is a vibrant way to celebrate Thomas Sunday and the fact that Easter continues.  

The Incredulity of Saint Thomas by Caravaggio; 1601–1602; Oil on canvas; 107 cm × 146 cm (42 in × 57 in); Sanssouci Picture Gallery, Potsdam, Germany.

Indian Chicken Curry


2 cups Extra Long Grain Rice
2 tablespoons canola oil
1 onion, chopped
4 cloves garlic, chopped
4 pieces fresh ginger (thickness of a quarter), chopped
2 teaspoons curry powder
1/2 cup canned diced tomatoes with juices
1/2 cup half-and-half
1 1/2 pounds skinless, boneless chicken breasts, cut into 2-inch cubes
1 teaspoon sea salt
2 tablespoons cilantro, chopped


  1. Cook the rice according to directions. Time the rice to be finished around the same time as the chicken curry.
  2. Heat the 2 tablespoons canola oil in a large skillet over medium-high heat. Once the oil is hot, add the 1 onion, 4 cloves garlic, and 4 pieces fresh ginger and sauté for 4 to 5 minutes or until lightly browned.
  3. Add the 2 teaspoons curry powder and stir to mix. Pour in the 1/2 cup canned diced tomatoes. Lower the heat to medium-low and simmer, stirring occasionally, for 5 to 7 minutes.
  4. Pour the 1/2 cup half-and-half into the skillet and stir to combine. Transfer to a blender and blend until it is slightly curdled looking, but smooth.
  5. Return the sauce to the skillet and stir in the 1 1/2 pounds chicken breasts and 1 teaspoon sea salt. Simmer the curry, covered, over medium-low heat, stirring occasionally, until the chicken is cooked through, about 15 minutes.
  6. Sprinkle with cilantro on serve on rice.