Welcome to my new followers Elaine Rickett, May and Hope. Glad to have you reading.
We awoke this morning to around 1 inch of snow. This was the picture through the front window at 08:00. Not much yet.
It stopped shortly after this was taken and is only just starting again now - 13:40.
We donated blood today so was glad it wasn't very heavy first thing. All went well until I sat down to have my drink when my artery decided to give some more! They caught it in time before too much went on the floor. After another few minutes of compressing, it behaved itself and stopped bleeding. Helped myself to two orange Club biscuits afterwards!
I mentioned yesterday that I was cooking Lemon Chicken Curry for tea – herewith recipe and pictures. Set the oven to 180 Celsius.
Cube 3 chicken breasts or 6 chicken thighs and put them into a bag with 1 1/2 oz Plain flour, 2 teaspoons of curry powder, salt and pepper. Shake well to coat them.
Fry them off in batches, in 2oz butter or margarine and 1 – 2 tablespoons oil. Do this in a pan suitable to go into the oven. Set to one side.
Now fry 3 diced onions in the same fat (I also added 1 diced pepper as I wanted to stretch it to two meals). When the onions are softened, add the zest of one lemon and the rest of the flour. Cook for a minute or two then gradually stir in 3/4 pint chicken or vegetable stock.
The sauce should now thicken slightly. Remove the pith from the lemon and finely slice it removing any pips. Add the slices to the pan and stir in.
Put the lid on and put it in the oven to cook for 1 hour. After this time add 4 oz frozen or sliced fresh mushrooms. Put the lid back on and cook for a further 30 minutes in the oven.
Serve with boiled rice or potatoes if you wish.We had a meal each then froze the remaining curry and rice for another day.