My Yummy Curry

Hello readers! I’m tapping out another recipe!
You will need:
•Chicken (breast or leg bit)
•Coriander (preferably ground)
•Cumin seeds
•Ground turmeric
•Cayenne pepper (again, ground)
•Salt
•Liquid stock (or chicken oxo and water)
•Frying oil (or congealed beef dripping)
•A big saucepan
Instructions:

1. Chop the chicken into chunks. Put some oil into the pan and heat .
2. When the oil (or dripping) is sizzling, put maybe five chunks in, and repeat when the chunks are all white.
3. After the chicken is done, add around three teaspoons of turmeric, half a teaspoon of cumin, half a tsp. of coriander, and a quarter tsp. of cayenne pepper.
4. Taste regularly. It should have turned canary yellow. Add stock and restore to former shade and taste (well, nearly). Add salt and pepper at will.
5. Tastes satisfactory? Serve. If it’s too spicy, use yoghurt. It goes well with rice.
6. Enjoy!

OM NOM NOM!

Blightain tomorrow!

Hi readers! As of tomorrow, I will be back in Blightain (that’s Britain for all you uneddicated folks) and probably deep frosted. I’m happy about it, even though it will get dark at around ten to four in the afternoon. It’ll be fun. I hope.
And who knows, maybe it’ll snow. Snow is better with friends. Oh, and I also sell ads now. Aaanyways, right now, I am in S’pore (Singapore) with friends. I’ve enjoyed staying here. OK, back to my plans.
Fred (my BF) will of course be in London, and we’re gonna have a sleepover. And then he’ll spend a couple of days in Norfolk, with me and my grandparents. What are you doing for Christmas? Gimme your feedback!