Tom Reilly took a chance on a local homeless man, Matty Harris, and gave him a job in his cafe and art space in Titirangi. As a result, Matty has found a sense of purpose and rediscovered his passion for art. “Tom has taken me as I am and given me opportunities that no-one else would. It would be good if kindness like that was contagious.”
To read more about this inspiring act of kindness visit the AMI Hub.
There is one common reason that is accounting for one-quarter of all immediate failures of driving tests - out of the options below, what do you think is the common reason Kiwis don't pass the test? Vote in our poll.
Find out the answer here.
16.8% Failing to giveway16.8% Complete
19.6% Travelling above the speed limit19.6% Complete
23.2% Not stopping at stop sign23.2% Complete
40.4% Not checking blind spots/mirrors40.4% Complete
This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly juiced
1 Tbsp Cumin seeds
1 pinch Cayenne pepper
2 Tbsp Tomato paste
½ cup Cream, or yoghurt
Remove skin from the chicken if you prefer.
Place garlic, ginger and onion in a food processor. Blend until smooth. Add 150ml water to make into a thin puree.
Heat the oil in a heavy-based frying pan. When hot, add the chicken pieces and brown on both sides. While cooking season with salt.
When the chicken is nicely browned, squeeze over the lemon juice and continue cooking for 2 minutes. Add the cumin seeds, cayenne and tomato paste.
Pour in the garlic, onion and ginger puree, cover the frying pan with a lid and simmer for 5 minutes.
Turn the chicken. Stir in the cream or yoghurt. Add enough water to cover the chicken, cover and continue to cook on a low heat for 20-30 minutes or until the chicken is cooked. Cooking time will depend on the cut of chicken you have used and whether it is on the bone.
Check for seasoning — you may need more salt or cayenne if you like it hot.
Remove from the heat and rest with the lid on for 5-10 minutes. The chicken will keep cooking in this time and will be more tender when you come to eat it.
Serve with rice and steamed seasonal vegetables.
Click below to read some interesting cooking tips!
Right now in the Pacific there is a life-threatening measles outbreak, and children are most at risk.
Outbreaks have been declared in Fiji, Samoa and Tonga. Thousands of people have been affected, and many thousands more are at risk as health authorities and medical professionals race to prevent the spread and impact of this disease.
Red Cross volunteers are working closely with Ministries of Health to support both response and prevention activities. Hundreds of people have already visited the mobile vaccination site at Samoa Red Cross.
You can help too. Donate to the Pacific Disaster Fund now to support this emergency response.