Tag Archives: Spicy Indian chicken

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.

Tandoori chicken and shameless squatters


I’ve arrived at the conclusion that our animals need to be brought to heel. When we were first married, someone actually suggested my husband bring me to heel (yes, really :lol:), but don’t let’s go there today. The hens, having been told in no uncertain terms that hoarding is NOT on, have now taken up squatting. I suppose bad habits are never really eradicated, just replaced with other bad habits – they’ll no doubt be smoking and chewing gum next. Unfortunately they are particularly fond of squatting the most comfortable chair on the terrace, the only one we own that doesn’t dig menacingly into your back. Having made Tandoori chicken yesterday, I’m thinking of investing in a Tandoor oven and was wondering whether they would understand the veiled threat 😉 ?


A Tandoor is a cylindrical clay oven, typically found in Central, Western and Southern Asia. The heat source is a wood or charcoal-burning fire and temperatures can reach over 450°C. If you don’t have a Tandoor to hand, obviously a hot regular oven will do.

Ingredients (serves 4)

8 skinless chicken thighs

1 red onion, chopped finely

Juice of 1 lemon

2 tablespoons olive oil

For the marinade :

150ml greek yoghurt

1  piece of fresh ginger, grated

4 garlic cloves, crushed

1 teaspoon cumin seeds

½ teaspoon chilli powder

½ teaspoon paprika

½ teaspoon turmeric

½ teaspoon sea salt

Slash the chicken thighs several times then cover them with the lemon juice and chopped onions. Set aside in a deepish dish. Mix the marinade ingredients together and pour over the chicken, making sure that all bits are well covered. Leave to chill for at least an hour or overnight if possible. Preheat the oven to 220°C. Carefully place the chicken thighs on a lightly oiled baking tray and cook for about 25 minutes, depending on the size of the thighs. They are cooked through properly when the juice runs clear when prodded with a fork. May be served with basmati rice, naan bread, chickpea pancakes (recipe here), or vegetable curry. Delicious with chutney too.