Hugo blogs,  Savoury,  Spicy

Chicken and coconut curry and gastronomy courses for dogs


I seem to remember Bossy writing a post about my food preferences recently. I don’t always read what she writes because I often find her anecdotes too irritatingly trivial for words. Unfortunately I did read this and my response is: I’m not a whingeing fusspot, I’m discerning. Please learn the difference. My palate is refined and subtle and I won’t be fobbed off with any old food, unlike some dogs I know whose names begin with ‘J’. I’m currently looking into gastronomic appreciation courses for ‘J’ because her lack of taste is beginning to depress me.  It’s difficult to live with someone with so little culinary culture, or any other culture for that matter.

Bossy and Noisy went on holiday for a few days recently, not that I’m familiar with the concept of holidays, never having had one *woeful and exploited doggy sigh*. The Tall One is easier to manipulate negotiate with than Bossy and the leftovers are far more appealing as he doesn’t eat anything green or strange when she’s away. Also, he doesn’t know that I’m supposed to have vitamins added to my food, so that’s one less battle to fight. All in all we had a very peaceful time and even ended up by agreeing on the best camembert to buy. Result!

I’d better go now – Bossy is uttering very naughty words because she just unloaded the washing machine to discover that one of Noisy’s pockets was stuffed full of popcorn. I’ll leave the state of Bossy’s nerves and the inside of the washing machine to your imagination…

Ingredients (serves 4)

1 tablespoon coconut oil

2 red onions, peeled and sliced
2 cloves garlic, crushed

1kg chicken legs and thighs, skinned

1 red pepper, sliced

4 carrots, peeled and cut into rounds

1 tablespoon fresh ginger, grated

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1  stick cinnamon

2 teaspoons curry powder

3 kaffir lime leaves

Sea salt and freshly ground black pepper

400ml coconut milk

Preheat the oven to 150°C. Heat the coconut oil in a medium-sized casserole dish or dutch oven and soften the onions and garlic. Add the chicken pieces, frying for a few minutes on each side and then add the pepper and carrots. Add the spices and seasoning and continue to brown for a few more minutes. Finally add the coconut milk, bring to a simmer and cook in the oven for at least an hour. It may be left for longer, in which case you may need to add a bit of water or stock.


  • apuginthekitchen

    Hugo, I read your lovely post to Percy and he feels that you are gastronomic twins, Percy does not have your gift of words nor can he read so he has to rely on me for that but he does understand and in the short time he has been with me at the Pug spa he has shown me that he knows exactly what he likes to eat. I hope you educate Java and refine her taste. Bossy made a wonderful chicken dish I do love curry and this sounds fantastic. You should think about writing a canine cookbook interjecting your thoughts, quips and words of wisdom in between the recipes.

    • The Healthy Epicurean

      Thank you Mrs Pug, as ever you have words of wisdom. I would very much like to meet you and Percy one day as I feel we would have a lot in common, particularly our passion for good food. I would love to write a book, but the chaos that surrounds me on a daily basis sadly prevents me. Please give my very best regards to Percy. With love, Hugo.

  • KJ

    It’s nice to see you back in the kitchen and I mean that in a non-mysogynistic context. I took heed from your post and made myself a batch of fresh chicken soup, with lots of vegs and garlic. A bit under the weather, so it will be just what I need. Thanks for the reminder.

    • The Healthy Epicurean

      Hi KJ! It’s good to hear from you – I was wondering how you were doing. Actually, I’m pretty much always in the kitchen. I’m glad to hear I inspired you to make some chicken soup – I hope it did the trick! How is your health? F

Leave a Reply