Curried chicken fingers, crusted with Chai seed, baked in bone broth on 400 for 20 mins, with potatoes, onions, and bell pepper.
Needed more bell pepper.
Curry mix: garam Masala, paprika, black pepper, fenagreek
New Book: Short Stories by J. Smith Kirkland Available in paperback and ebook on Amazon . These are reprints of all the stories that have...
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