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Russia Deploys Kalibr-Armed Warship to Mediterranean Amid Rising Tensions

On July 13, 2025, Russia deployed three warships to the Mediterranean Sea, one of which is armed with Kalibr cruise missiles , according to a report from the Ukrainian Navy. The missile carrier is capable of launching up to four Kalibr missiles , adding a new layer of strategic presence in the region. At the same time, Ukrainian officials confirmed that no Russian naval vessels  were detected in the Black Sea or the Sea of Azov  ,marking a shift in maritime focus. Over the past 24 hours, six vessels transited the Kerch Strai t toward the Black Sea, with three continuing toward the Bosphorus Strait , while five ships entered the Sea of Azov. This deployment comes amid ongoing hostilities in Ukraine, where Russian forces reportedly suffered significant losses in recent combat engagements. Analysts suggest the move may be part of a broader effort by Moscow to project power beyond its immediate borders , especially as tensions remain high across multiple fronts. The presence of Ka...

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Healthy meals: Curry Chicken

                     

  

Ingredients:

  • 1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
  • Salt and freshly ground black pepper
  • 2½ teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger (see note)
  • 2 cups low-sodium chicken broth, best quality such as Swanson
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • ¼ cup chopped fresh cilantro

Instructions

  1. 1.  Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
  2. 2.  Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
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  4. 3.  Add the remaining 1½ 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 1½ teaspoons curry powder and cook until fragrant, about a minute more.
  5. 4.  Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  6. 5.  Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

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