Tag Archives: Chicken curry

This week in my Kitchen…Chettinad Chicken Masala and more…

This week in my kitchen…It is too hot to stay in the kitchen for very long and when it is hot and humid I don’t want to eat.

Fruits in season this month here are Mangoes of all sorts, Custard Apples, Sala Fruit, Mangosteen, Pineapple, Watermelon, Lychee, Dragon Fruit, Rambutan, Small Banana all delicious and readily available everywhere street corners and markets…The good thing here is it can be cut while you wait which means no waste and no difference in price and always a lovely dip to go with it…

The small bananas are nice and creamy, sweet and very nutritious lovely for snacking on they are also BBQ or fried with or without batter …Very nice served with a scoop of vanilla ice cream…

Dragon fruit is one of the prettiest of fruits and always catches my eye which this lovely red fleshed one did the other day…Lovely to look at but not much flavour so into the blender it went with a few blackberries and blueberries, some greek yoghurt and some raw honey…


Look at the colour of that and it tasted awesome…

I seemed to come back loaded from market this week mangoes as I need to make more mango chutney I mean an Indian curry just isn’t the same without it is it? Some beautiful, red tomatoes to make my sauce for spag bol, chilli or anything else which needs tomatoes…Because of the BPA lining in tins of tomatoes, I won’t buy tinned tomatoes just when you think you are winning the war on plastic in your home…It is what manufacturers coat the inside of many tinned foods…

A bowl of ripe tomatoes

BPA is an endocrine disruptor that interrupts hormones and, in laboratory experiments on animals, has been linked with breast cancer, prostate cancer, hyperactivity and other metabolic and behavioural problems, diseases which are all on the rise in the West. But the plastics and chemicals industries insist its use is safe and accuse campaigners of misleading the public, pointing to industry-funded studies involving large numbers of rodents that have shown no harm…How many times have we believed manufacturers to then find out years later that it was all true and just what they wanted us to think for the sake of their profits…

Recycling Corner:

Would you recycle more at home if you had the correct recycling bins, can crushers and other tools to make recycling easier? Well, have a look at this…I think it is such a cool idea…

What else was cooking in my kitchen this week…

Chettinad Masala Powder:


  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Indian-spices- roasted- curry

Chettinad Masala roasted spices


Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Now to the recipe for the Chicken Masala.

  • 500gm Chicken.
  • 2 tbsp Oil or ghee
  • 1 large Onion.
  • 2 Large tomatoes pureed.
  • 1-2 sprigs Curry Leaves.
  • 1 Bay Leaf( Optional)


  • 1/8th tsp Tumeric.
  • 1/4 tsp Chilli Powder.
  • 2 tsp lemon juice or Natural Yoghurt.
  • 4 garlic cloves chopped finely.
  • 1in piece fresh ginger chopped finely.
  • Salt as required.

Marinade the chicken.

Add oil to the pan and cook onions until golden, this adds more flavour.


Add  3 tbsp of Masala mix and stir.

Add chicken, curry leaves and tomatoes.


Add little water, bring to a slow boil and reduce heat to simmer until chicken cooked.

imagesXL6V2C5LServe with boiled rice, Mango Chutney and or nan bread.

This is a lovely curry well-flavoured and not over the top spicy.

That’s all for this week have a great weekend…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!


More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx



Chicken Handi/Murgh with Mango Chutney Recipe…

Curries are one of our favourite dishes either a lovely fragrant Thai curry or an Indian/Indonesian Curry…we love all cuisines. I always grind my own spices and make enough for a couple of curries and I always use fresh ginger and garlic although you can use ready-made pastes. So again tweak your recipes to suit you and your taste as I believe that is what cooking is about..no hard and fast rules …just put love and taste into your dishes and all will be well.

For my Garam Masala mix, I grind the following ingredients together: Any mix I don’t use I store in a small pot for next time.


  • 3tsp cumin seeds.
  • 3 tsp coriander seeds.
  • 1 1/2 tsp black peppercorns.
  • 4 cloves.
  • 1 piece of cinnamon stick.
  • 3 brown cardamom.
  • 2 tsp fennel seeds.
  • 1-star anise
  • 2 dry red chillies.

Ingredients for Curry:

  • 4 chicken breasts, cut into cubes.
  • 3 large tomatoes skinned and diced.
  • 2 medium onions chopped roughly.
  • 4tbsp Natural Yoghurt.
  • 1 tsp turmeric powder.
  • 1 tsp red chilli powder.
  • Salt to taste.
  • 3-4 tbsp oil/ghee
  • 2-3 tsp of prepared garam masala spices.
  • Fresh, chopped coriander for garnish…I also add some into my curry whilst cooking it.

Let’s Cook!

Put cubed chicken in a large bowl and add yoghurt and masala spices. Leave to one side.

Heat oil in a heavy-bottomed pan and add chopped onions cook until soft about 4-5 mins..take care not to burn, add garlic and ginger and cook for a further 2 mins, Then add turmeric chilli powder and salt cook for a further 1-2 mins.

Add chicken and stir to combine.

Add tomatoes and stir bring to a soft boil and turn to simmer. Add some coriander (my choice)

Cook for a further 45 minutes until the sauce has slightly reduced and thickened a little.

This is a lovely family curry…not too hot but flavoursome.

Serve with Rice, mango chutney, Nan bread. or other condiments of your choice.

My recipe for Mango Chutney


  • 4 Green under-ripe Mangoes.
  • 3cm Fresh ginger finely diced.
  • 3 cloves garlic finely diced.
  • 500 gm sugar.
  • 1tsp salt.
  • 1/2 tsp dried chilli.
  • 1tsp cumin seeds.
  • 2 cardamom plus 4 cardamom seeds.
  • 7cm cinnamon stick.
  • 5 whole cloves.
  • 250 ml vinegar I use Apple cider but have used white vinegar and malt.
  • 5 black peppercorns crushed.

Let’s Cook!

Peel mangoes and cut them into small strips.

Place mangoes in a large pot. Crush diced ginger and garlic in pestle and mortar and stir into the mangoes.

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Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put the bowl in the centre the ants won’t swim the moat..haha

Next day place mangoes in a heavy-bottomed saucepan over medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep it in the fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.


Enjoy!  It goes well with my Indian curry recipes.

Thank you for reading I hope you enjoyed my curry recipes!



Recipes !

As I am wrestling with water leaking through the ceilings and some plugs/lights that work and some that don’t….so I am reblogging one of my favorite posts a cracking curry recipe from my friend Mamik and Thai Spicy Lemongrass Salad for those of you who love Thai food and may have missed them the first time around.

Retired? No one told me!

Kozhi Milagu (Pepper Chicken Curry)For all you hot curry Lovers…

Kohzhi Milagu ( Pepper Chicken Curry) Recipe  courtesy of my friend Mamik who provides me with authentic Indonesian Recipes….. Thank you Mamik another Cracker of a recipe but a scorcher or as my son put it he gets ring burn the next morning…….


500 gm chicken, thighs or breast cut into pieces.

1 chopped Onion.

1 cup chopped Tomatoes.

2cm cinnamon stick.

2tbsp ginger garlic paste..can use store bought, I just blitz tbsp garlic and tbsp ginger to paste.

1 tbsp ground chilli

1tbsp ground coriander.

1 tbsp ground white pepper.

1 tbsp Fennel Seeds.

1 sprig Curry leaves.

Salt to season.


Heat tbsp oil in wok and saute onion.

Add garlic and ginger paste mix well and cook 30 seconds. Add dry spices and stir to release aroma. Add chopped tomato, stir and add chicken…….N.B. if too dry add some water.

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