Guest Post-Chow and Chatter

9 02 2010

Every now and again you get to meet someone cool. Not fake cool because they’re one of an increasing number of people famous for being famous; but really cool, like Arthur Fonzarelli cool. I have had the pleasure to meet someone like that recently. I have the delight of announcing her as our first ever guest post today. Rebecca runs the awesome blog, Chow and Chatter, which I know you are familiar with because we mentioned you needed to check it out. She originally hails from Britain and is currently in the States. She is a registered dietician, professional blogger for companies, writer and food blogger.  In addition to keeping a nutritious eye on things, she makes food fun and delicious-my two most important ingredients. I can always go to her blog and be inspired, I hope you will be , too. Please welcome and support, my friend, Rebecca from Chow and Chatter ( Enjoy.

It is with great honor to guest post on Doc’s blog not only is he a Cardiologist but a Chef, a match made in heaven in my book, his blog is full of amazing recipes and travels its so much fun to read, its a highlight of my blog reading!

Chicken Curry


  • 5 chicken legs or thighs
  • some frozen coconut
  • a handful of curry leaves
  • 5 green chillis
  • salt to taste
  • 2 tablespoons garam masala
  • masala powder (ours is homemade from India- but you can buy chicken masala powder in the Indian store)
  • ginger/garlic paste
  • 1 -2 tomatoes chopped
  • whole garam masala
  • 1 onion chopped
  • fresh cilantro/coriander
  • 3 chopped potatoes

1. First heat some canola oil then add the whole masala, ginger/garlic paste, onion, green chilli, curry leaves, 1/2 bunch of coriander/cilantro and coconut together. After a little while add a little tomato and masala powder and garam masala powder, coriander powder is also great, also a little salt. When the onions are cooked, blend mixture together to a paste adding water to make a thick paste. Then set aside to be used later.
2. heat more oil, then onions, ginger/garlic paste, curry leaves, green chilli and the chicken legs stir fry on high heat with masala powder till 1/2 cooked. Then add tomatoes simmer for 10 min.
3. After 10 min add the paste made in step one and some cooked potatoes, turn down heat to 1, or very low and simmer for 30 min. This will ensure the chicken is cooked to perfection.



9 responses

9 02 2010

right on Rebecca- great curry recipe!

12 02 2010

She’s great , isn’t she!

9 02 2010

thanks for letting me Guest Post its a Joy to know you and thanks Christo lol

12 02 2010

My Pleasure-You’re awesome!

12 02 2010
Chef E

Great guest blog in my books, and I am a curry girl as well…nice to have Doc in our lives right! Love all of you and his blog!

12 02 2010

Thanks-Can I get you to do 1 next?

13 02 2010
Chef E

Email me and tell me what you would like for me to do…

15 02 2010

Welcome to Doc’s blog C&C! Of course, I frequent your digs, as well. Great looking curry!

15 02 2010

She’s amazing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: