Chicken Curry Stir Fry

Happy Tuesday foodies! I apologize that it has been so long since I lasted posted; my life has been slightly chaotic. Nick was away on business all week last week. Pippy and I were all alone, like normal. We were perfectly content that way, but it was difficult to cook for just one. So I did not have much to blog about last week.

Then something HUGE happened. I bought a puppy.

No it was not because I was bored.

No it was not a spur of the moment decision.

Nick and I have been talking about adding a fur baby to our little family for quite some time, but it is a big decision.

We knew we wanted a little girly, we knew he wanted a Yorkshire terrier, we also knew that Pippy was not going to handle it well, that a new puppy would make Pippy jealous, angry and he could try to eat her. We also knew a new puppy would be an expense, she would need lots of attention {which would make Pippy angrier} and she would need to be trained. All of those things weighed heavily on our minds, so we continued to postpone a new puppy for almost 2 years.

That was until Thursday.

Nick and I got a phone call that a little girl yorkie was available if we were interested.

I was interested. I was hesitant and I was scared.

Nick gave me complete control to make THE decision.

I hate when he does that to me because decisions like this should be a joint effort and joint choice. Well, I went over to meet the puppies and fell in love. So we now have a nuclear fur family: an older boy yorkie and a younger girl yorkie. Now life is even more uncertain.  I will keep you updated on my soap opera of a life, let’s just say right now Pippy is not even sitting near me. He is not very happy.

This is Sophie.

Needless to say, I have been very stressed. When I am stressed I eat, eat eat. I have been eating nonstop for days now and have gained weight; I feel miserable. It does not help that it is a gazillion degrees outside. So I feel overweight in the midst of the hottest days of the season and have a dog that hates his sister.

My Happy Pipsqueak!

I have been eating a ton of stuff, but one of my favorites is curry. I made some Chicken Curry Stir Fry, which was spicy and delicious. I love the spiciness of the curry, the creaminess of the sauce that covers the chicken and how all of the spices make the vegetables perfectly delicious.

Nutritional Information

Servings: 4
Serving Size: 1 heaping cup
Calories: 320.9
Fat: 11.7 g
Carbohydrates: 6.4 g
Fiber: 0 g
Protein: 27.8
Points+: 6

Ingredients: 

  • 2 tablespoons olive oil
  • ½ small onion, sautéed
  • 2 tablespoons Red Curry Paste
  • 3 tablespoons Chili Pepper Blend
  • ½ tablespoon ground ginger
  • 4 cloves garlic, pressed
  • Cayenne pepper
  • Juice of one lemon
  • Paprika
  • 1 tablespoon garam masala
  • Salt and pepper
  • ½ cup plain yogurt
  • 2 large chicken breasts
  • ½ to 1 cup water
  • 2 tablespoons half and half
  • 1 bag of broccoli, cooked
  • ½ cup corn, cooked
  • Rice {optional}

Directions:

  • In a large bowl, mix together the yogurt, ginger, garlic cloves, salt and pepper. Add the chicken and allow to marinate for 30 minutes
  • In a large skillet, over medium heat, add the olive oil
  • Allow to warm slightly then add the garlic and onion. Sauté until the onion is translucent and fragrant, about 10 minutes
  • Add the chili pepper blend, red curry paste, cayenne pepper, lemon juice, paprika, garam masala and salt and pepper. Incorporate all of the spices and allow to everything to sauté for about 3 minutes
  • Add ½ cup water and bring to a boil

  • Reduce heat and add the chicken in the yogurt marinade and cook for about 15 minutes, or until the chicken is cooked through and is no longer pink
  • At this point, taste test the mixture to make sure all of the flavors have come together well. If you need to adjust the seasoning, do it now
  • Add the half and half and incorporate fully
  • Add the vegetables and a little extra water – you want a nice creamy sauce.
  • Remove and ENJOY! 

I served it over some rice, because rice is always delicious with a creamy curry sauce. If you wanted to you could add some tomatoes. It works very well, but I omitted them this time and used the curry paste and chili pepper blend. It gave it some extra flavor without the tomatoes and a little extra spice, which is what I was going for. I love spicy food.

You could easily serve this with some crunchy bread {like a baguette} or some naan. Either way you go, you cannot go wrong! I promise you that!

Enjoy!

Mel