I MADE A FACEBOOK PAGE!!! I did, I did, I did.
I've held off on doing it for quite some time, because I didn't want to share what I've been up to in my spare time with everyone that actually knows me ( a few people knew because I can't keep my mouth shut and because my darling mummy can't keep hers shut either). I wasn't sure what their reaction would be, and it really mattered. Plus I'm a little bit vain and I wanted to tidy up the furniture a bit before inviting everyone in for a cuppa and a slice of cake... or three.
Even after I'd created the page I wasn't sure if I was going to invite my mates to *like* it. But I accidentally posted one of my recipes on my personal page. I was immediately messaged on my mobile phone by Charlene (who I love because she takes no prisoners), saying that she loved my blog. Have to confess that I panicked slightly and thought "OhMyGodI'mNotReadyYet!!!!", but she just kept on saying nice things... mainly recipe titles with drooling words and demands that I get in the kitchen and cook something now.
Everyone needs a Charlene.
Her reaction convinced me to just go for it and invite them all (and all of you) into my little corner of the food blogging world.
I'm so glad I did. They were amazing, and funny and kind and supportive and I'm feeling a little bit lucky right about now.
Right. Enough about them. Lets talk about me. There's a facebook widget in the top right corner of the page. If you want to click *like* you'd make my day. I promise not to plague your facebook pages with random poop that is completely unrelated to what I do in my kitchen.
There is actually a recipe in here somewhere for Chicken Biryani. It's dead easy and dead quick and dead tasty. Just click the linky below to find out :)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Serves 4
Prep time - 5 minutes
Cooking time - 30 minutes
You will need
A medium skillet/pan with lid
1 tbsp Utterly Butterly
1 onion - thinly sliced
2 garlic cloves - crushed
6 curry leaves
6 cardamom pods
1/2 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp ground cumin
4 skinless boneless chicken breasts - chopped (not too small)
3 tbsp mild curry paste (I used Patak's Korma Paste)
10.5oz/300g basmati rice
3oz/85g sultanas or raisins
1 pint 12 fl oz/900ml chicken stock
2 tbsps flaked almonds
Heat the Utterly Butterly in the pan and gently fry the onion and garlic until soft and starting to turn golden. Add the curry leaves, cardamom pods and cinnamon and fry for 2 minutes, stirring.
Add the turmeric and cumin and give it stir, then add the chicken and stir in the curry paste. Cook for a couple of minutes before adding the rice and sultanas (or raisins). stir it all together than pour in the chicken stock.
Bring to a boil then drop to a simmer and pop the lid on. Cook for 15 - 20 minutes, or until the rice is cooked, adding more stock if it starts to become dry. Once cooked, scatter with the flaked almonds and serve. We eat ours with garlic and coriander naan.
15 propoints per serving