I’m moving to a new site! It’s been two fun years since I activated themhayonnaiseonline, and I thank you for giving it a wonderful life. I thought it’s too late for moving to a new home, but I’m here to take risks! I mean, why not? You’ll still visit me there, right? Let’s connect and read new stories at THEMHAYONNAISE.COM!

Today’s interview with my mom was kinda funny because my dad and my sis was also there and they have different ways of cooking Chicken Curry and they have a loooooot to say and argue about. I had to Google it as well but to no use because people apparently cook food in many different ways. And when you ask my mom how did you do this or what’s next, shell just say “bahala na sila kung anong una.” Ha! Indeed a crazy rich Asian.

By the way, this one’s our dinner last night and I really love it especially the potatoes. I love chicken, but I love potatoes more when it comes to chicken curry. I love them both. I feel so generous with love. So here goes:

Granny's Kitchen: Chicken Curry Recipe
Granny’s Kitchen: Chicken Curry Recipe


  • 1/2 kilo chicken (serves 3-4 people)
  • 1 pc red or white onion
  • 3 garlic cloves
  • 1/2 tsp black pepper
  • 1/2 iodized salt
  • 1 red bell pepper
  • 2 pcs potato
  • 1 cup coconut milk
  • 1 1/2 tsp curry powder
  • laurel leaf
  • 1 cup water


  1. Sauté garlic and onion in oil.
  2. Add chicken and curry powder.
  3. Add the water. Boil then allow to simmer for 10 minutes or until chicken is cooked.
  4. Add potato and bell pepper then allow to cook for 3-5 minutes more.
  5. Add coconut milk, salt, and black pepper to taste. Add laurel.
  6. Simmer for 5 minutes.
  7. Serve hot. ❤

Let’s add more fun in Grannys’ Kitchen (and make the post a little longer, maybe?)! Here’s some facts about curry!

  • Addiction. Curry can be addictive: every bite makes you want another, and you might find youself wanting something spicier and spicier.
  • Black cardamom. Black cardamom is the Queen of Spices, thanks to its pungent flavor. A necessary ingredient in every curry, it’s found in all of the most famous Indian dishes: from dal to biryani.
  • Cinnamon. Cinnamon sticks blend well with curry dishes. It’s sweetly sour taste can help mitigate the spiciness of the other spices.
  • Dhaniya. In Indian villages, it’s common to find women selling large bunches coriander, or dhaniya, while seated at street corners. If it’s fresh, the spice gets sprinkled over the plates.
  • East India Company. The Tamil name for curry is “kari”, which means “sauce”. It became so widespread when the Tamil people came into contact with the East India Company in Chennai, in 1600.

Read more of Curry From A to Z: 26 Things You Didn’t Know About Curry.

Stay connected! Follow me on InstagramFacebook, and Zomato. I also am on VSCOTwitterGoodreads, and wherever, just search @themhayonnaise. XOXO

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