Is anyone watching Big Brother this summer? It is my favorite summer show! You have to make quite the commitment if you are going to watch it because it is on THREE times a week. But considering most summer shows aren't that great anyway, we like having something to watch together a few days a week. It is really starting to heat up now that almost all of the players who planned on laying low have already been evicted, AKA LOTS OF DRAMA. Anyways, I don't want to spoil too much of the show in case you decide to watch it, but we LOVE it!
In other news, our family went to the Little League World Series this weekend in South Williamsport, PA. I honestly hate baseball. Growing up, I was forced to go to not one, not two, but three brothers worth of games every week in rainy Seattle. Talk about brutal! Since, I have never really enjoyed watching games. But this was actually a very cool experience. And the entire thing was FREE! Free parking, free transportation from the parking lots, free admission, free samples of Kellogg's Frosted Flakes, free gifts and coupons from DICK'S Sporting Goods, free pins as a souvenir, free activities for the kids, etc... Tony the Tiger even made an appearance.
DICK's Sporting Goods even had a fun photo booth with a realistic looking field in the background. They had jerseys and hats from every team still in the tournament that the kids could wear in the photo. Needless to say, people LOVED this free activity.
If you have an opportunity to attend the Little League World Series or live anywhere near South Williamsport, PA, I definitely recommend checking it out. It was a great an inexpensive family outing.
Onto more important things, like this recipe. I decided to try something totally out of the ordinary from what I normally make. My husband is not a very adventurous eater but has mentioned in the past that he likes curry. I decided to give this recipe a shot because it looked simple, delicious, and I had all the ingredients on hand. I am not sure what "authentic" curry dishes taste like but this one was unbelievably tasty! My husband was a little nervous when he sat down at the table and saw what I made for dinner. Although, with just one bite, my husband began raving about how great he thought this dish was. He even said he might have the rest as leftovers tomorrow. What?? (If you know my husband he NEVER eats leftovers). I guess this dish was pretty successful in our house.
This dish is LOADED with flavor, yet something that even kids will enjoy. Take a step on the wild side (sort of) and give this recipe a shot!
1 1/4 pounds boneless, skinless chicken breasts, but into 1/4 inch strips
Salt and pepper
2 1/2 teaspoons curry powder, divided
3 Tbsp vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced (I only used 2 because my husband doesn't like garlic)
1 Tbsp grated fresh ginger (I skipped this because I did not have any but I am sure it would be a great addition)
2 cups low-sodium chicken broth, best quality such as Swanson
1 Tbsp cornstarch
1 cup frozen peas
2 teaspoons sugar
1/4 cup plain low fat (2%) or whole milk Greek Yogurt
1/4 cup cilantro, chopped
1. Sprinkle the chicken evenly with 3/4 teaspoons salt, 1/4 teaspoon pepper, and 1 teaspoon curry powder. Heat 1 1/2 Tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook for 2-4 minutes on each side, until brown on the outside but still pink on the inside. Transfer the partially cooked chicken to a clean bowl and set aside.
2. Add the remaining 1 1/2 Tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, and remaining 1 1/2 teaspoons curry powder and cook until fragrant, about one minute.
3. Meanwhile, whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
4. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, about 5 more minutes.
5. Remove the pan from the heat, stir in the yogurt and cilantro, and season with salt, pepper, and sugar to taste. Serve with rice.
Adapted from: Once Upon a Chef