Chicken Curry

Ahh 3 day weekends…how I love you!


After another good night of sleep on Sunday, I made the most of my Monday off.  I met the trainer at THE HILL for a challenging hill workout combined with some strength training and core.  I am definitely feeling it today!  After a week off and a 6.5 mile run Saturday, my legs were shaking as I struggled up hill.  But after the hour long workout, I felt great!   Post exercise fuel…


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This chocolate milk was as good as I had hoped.  It is very creamy for a non-dairy milk and has a nice rich taste.  I ran a few errands (I like Costco so much better on Mondays than Sundays) and had some down time to plan my training schedule, do laundry, and finally catch up on Gray’s Anatomy!  I’m not sure if anyone else watches this show, but I’m still addicted.


I had a 3:00 appointment at the yoga studio to address my back and SI pain.  This was only my second appointment to work on my alignment along with some myofascial and massage work.  After walking around Vegas in heels, my back was pretty bad last week, but afterward yesterday’s appointment, it felt 100 times better.  The focus was on my asymmetrical feet and my QL which is wicked tight and spasming.  He uses mostly Eastern techniques and has also recommended acupuncture.  This is something that I have always been curious about and am considering.  Has anyone tried acupuncture? What did you think?


Mondays is my night to make dinner which I really enjoy.  Usually I have some sort of plan, but I was feeling pretty undecided.  I was thinking maybe curry.  I found this recipe for Coconut Chicken Curry on the blogs, but didn’t have enough time to throw everything into the crockpot. While I was waiting for my appointment, I started to look up recipes on my phone. I came across this speedy and simple recipe for Chicken Curry.




Although I haven’t been eating a lot of meat (maybe 1xweek), the BOY and I ate a lo of seafood on the grill this weekend and I wasn’t sure if he could find the enthusiasm for fish or a veggie dish.  And since he has been incredibly supportive, I’m happy to compromise.  I found a no hormone added organic chicken at Costco, which although slightly more expensive, is a healthier for you and the planet.


When I got back from my appointment, the sun was still shining and I was psyched to sit out back enjoy the beautiful day and read my book.  I can’t believe I forgot to add reading outside to my Spring Fever post!



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Eventually it was time to get started on dinner.  I was happy that I had chosen a dinner that required minimum prep and came together quickly because I wanted to stay outside all night.




The secret ingredient, which is really not so secret, is red curry paste.  I found this one at the local Jewel, which was on my way back from the studio.  It was reasonably priced, low in sodium and only had a few ingredients.




Dinner was almost ready by the time the BOY walked in the door.  The last time I made curry (which was also the first time), he was really impressed, so I was hoping that this curry would turn out as good as the last time.



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To go along with the quick no-nonsense dinner theme, I heated up some rice in the microwave.




The BOY poured himself a generous helping of curry before adding this fallen pieces of chicken to his plate.


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He paused for a minute to let me take pictures of his plate, although he still thinks I am crazy for doing this, before whisking his dinner off to the other room.


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I served my curry over a grilled sweet potato and green beans. 




It may sound like an odd combination, but the sweet potato drenched in the curry sauce was unbelievably good.  I dipped every last bite into the sauce and almost saved the leftover sauce for another potato.  It got me seriously thinking about a sweet potato curry…which you may see on this blog REAL SOON.






What I am learning about making curry is that it can be quick and easy (for nights you’d rather be hanging out outside) but tastes fantastic.  Plus, it’s always a big hit in this house!

Here is another healthy recipe for Clean Chicken Curry.




Chicken Curry

From Cooking Light Magazine

March 2010

Makes 4 servings (although with the BOY’s appetite it was perfect for two)



1 tablespoon canola oil

3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces

1/2 teaspoon salt

2 cups green bell pepper strips (about 1 large)

2 tablespoons fresh lime juice

2 tablespoons less-sodium soy sauce

2 tablespoons red curry paste

1 teaspoon sugar

1 (14-ounce) can light coconut milk

3 cups hot cooked long-grain rice

Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

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