Tag Archives: chicken curry

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.

Simple coconut chicken curry and a fine way to drive


No doubt in retribution for the gentle mockery in my last post, I received a speeding fine this morning in the post. Or to be precise, my husband received a speeding fine, which absolutely thrilled him. The irony is that I was flashed coming back from a very active skiing weekend and traffic cop-in-the-making, Léo, was fast asleep and not in a position to attend to his functions. Of course, the problem with radar tickets is that you can’t flirt negotiate your way out of them. If I’m stopped by an actual live policeman, I play the ‘oh gosh I’m so sorry officer —it must have been a slip of the foot during a fleeting blonde moment’ card. Shiny grey metal boxes, however, are not nearly as indulgent with lame excuses.

I like my curry the way I like my driving: fast and hassle-free. It is none the less delicious for it though.

Ingredients (serves four)

1 tablespoon coconut oil

4 chicken breasts, cut into chunks

1 onion, thinly sliced

2 cloves of garlic, crushed

4 carrots, peeled and cut

2 green chillies, chopped

1 tablespoon of peeled, grated fresh ginger

1 kaffir lime leaf (or bay leaf)

1 cinnamon stick

½ teaspoon turmeric

3 teaspoons cumin seeds

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

100ml chicken stock

100ml coconut milk

Gently fry the onion, garlic and chicken in the coconut oil for a few minutes in a medium-size casserole dish. Add the seasoning and spices (cumin seeds, salt, pepper, ginger, turmeric, cinnamon stick…) and continue to brown, stirring frequently. Add the carrots and chillies and then the chicken stock and coconut milk. Simmer for about 20 minutes and then serve with basmati rice, naan bread, chickpea pancakes or just a green salad.

Chicken curry with mango, carrots and sweet potato

We had a ten-month old labrador bitch to stay for the weekend; a real doll.  My husband, who can never resist a doll, invited her based on the assumption that such chaos would ensue, I would give him a break from my constant whining for another dog (yellow labrador girl puppy, not that I’ve given it any thought or anything :-). Anyway, ha ha! Big miss on his part. There is nothing like the satisfaction of having a sleeping labrador on either side of your feet in the evening. I do admit that the frenzied partying beforehand was slightly more wearing but, all things considered, all this weekend did was make me even more entrenched in my opinion that owning fewer than two dogs should be illegal 😉

This was concocted whilst dodging eight furry and frenetic legs in the kitchen. Never let it be said that I’m not a skilled multi-tasker. It is full of beta-carotene, making it an excellent dish for the winter. Beta-carotene enhances the immune system by increasing the number of infection fighting cells. It also helps protect the respiratory tract. Foods rich in beta-carotene include sweet potatoes, carrots, mango, apricots, kale, spinach, turnip greens, winter squash, collard greens, cilantro and fresh thyme.

Ingredients (serves four)

1 tablespoon olive oil

1 tablespoon coconut oil

4 chicken thighs

1 onion, thinly sliced

3 cloves of garlic, finely chopped

6 mushrooms, peeled and sliced

1 mango, peeled and sliced

4 carrots, peeled and cut

2 sweet potatoes, peeled and cut into chunks

2 green chillies, chopped

1 tablespoon of peeled, grated fresh ginger

1 cinnamon stick

1/2 teaspoon turmeric

3 teaspoons cumin seeds

1/2 teaspoon sea salt

1/2 teaspoon freshly ground  black pepper

200ml chicken stock

Preheat the oven to 150°C. Take a medium-size casserole dish and fry the onion, garlic, mushrooms and chicken in the olive and coconut oils for a few minutes, until they start to brown. Add the seasoning (cumin seeds, salt, pepper, ginger, turmeric, cinamon stick…) and continue to brown stirring frequently to avoid sticking. Add the carrots, sweet potato, mango and chillies and then the chicken stock. Bring to a gentle simmer, stir and put the casserole in the oven for about two hours, checking from time-to-time that there is enough liquid. The result should be tender and just beginning to caramelise.