As many of you know, my wife Jenni and I run a proper food blog called The Urban Poser.

As such, my general thinking in operating a separate, lifestyle blog here is that there are a number of things about which I personally like to write that simply don’t belong on a ‘food blog’. And consequently, the default logic (however faulty or illogical it may be) that conversely implies itself is that there is really no reason for any kind of food oriented post to make an appearance here.

But being the consummate artist and curator that my wife is, there is an ever-escalating level of artistry and fine aesthetic represented on The Urban Poser and it has seemed to me of late that any food oriented posts that I might feel the impulsive occasion to contribute might prove to be less and less coherent with the overall vision of our main site.

This observation has prompted me to revisit the logic that has previously precluded the inclusion of anything of a culinary nature here, and as such, this post represents the first of presumably several forthcoming that will incorporate my personal love of food and drink into the pre-existing company of this blog.

So without further ado……

This recipe is a bit of a hybrid evolution of something that we were introduced to years ago during Jenni’s training as a yoga teacher. Among the requirements of her training was to spend two months immersed in Ayurveda: food, medicine, domestic minimalism….everything. And so we did. What we discovered during that time was that this system of living so suited us that we decided to continue observing it for nearly two more years.

Eventually, we gradually moved on from the most stringent aspects of that particular style of living but among the numerous things that left an indelible mark on our affections was the love of Ayurvedic cooking. To this day, there are few things that can so immediately center and refocus me as the smell of brown mustard seeds popping in oil and ground cardamom browning in a wok. It is, simply put, my happy place.

Naturally, because of reasons we won’t belabor here (but which can be found here), we found the need to move away from the vegetarian tenants of Ayurveda and much to the chagrin of our good friend (and devout Buddhist naturopath) Dr. Kevin Gregg, who first introduced us to Ayurveda, we began incorporating meat into some of our favorite Ayurvedic dishes.

The following is one of those dishes……

Masala Chicken & Vegetable Curry


1 lb Chicken breast (or tenders), diced into 1 inch chunks
1 large yellow onion, diced
1 cup of diced carrots
1 cup of frozen peas
1 cup coarsely chopped flat leaf parsley
1 can of full-fat coconut milk
4 tablespoons coconut oil
1 tablespoon brown mustard seeds
1 tablespoon whole cumin seeds
2 tablespoons Garam Masala Powder (or more to taste)
2 teaspoons Cardamom Powder
2 teaspoons Coriander Powder
1 tablespoon of grated or finely chopped, fresh ginger
1 tablespoon coarse sea salt (or more to taste)
2 teaspoons apple cider vinegar


In a wok over medium-high heat, add the coconut oil, brown mustard seeds and cumin seeds. Heat until the mustard seeds begin to pop (somewhat violently).

Add onion and sauté till just softened, then add the carrots and continue to sauté till both are soft but not mushy.

Add the chicken and cook till all the chunks look white but aren’t fully cooked through.

Add the spices, ginger, apple cider vinegar and salt and stir till everything is well coated.

Add the peas and coconut milk, stir to combine well, return to a boil and then lower heat to bring the dish down to an active simmer.

Cover and cook, stirring occasionally, till the milk has reduced to a thick sauce. (approx 15-20 min)

Remove from heat and serve in bowls, garnished with parsley.

This is also great over steamed basmati rice, if you’re so inclined.

Serves 4 to 6, depending on portions.

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