Ready, steady, cook

This week we cooked an Indian dish to say thank you to two great colleagues who will be leaving for winter – Jeraldine and Dorothy. Big shout out to them both. We have had such a fantastic time camping, hiking and doing field work together. It wouldn’t have been the same with out them. We have had lots of fantastic memories that we will never forget.

And the chicken byriani went down a treat. It wasn’t too hard to make either. It was as follows:

Chicken breast diced and marinated with Greek yogurt and the magic ingredient – Acharichost spice. Then this mixed with tomatoes in the sauce pan, left to simmer for 30 minutes and mixed with rice.

Then we had a side dish of mint mixed with yogurt and cucumbers.
And fresh garden squash with butter and parmesan cheese.

It was a feast and super easy to make. Tasty Indian cuisine ready in 40 minutes. I can’t wait to learn some more dishes!


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