Hi neighbours, A survey by the Commission for Financial Capability has found 49 per cent of Kiwis have felt stressed about the state of their finances. That figure was higher among 18- to 34-year-olds, 59 per cent of whom had been stressed about money. What are your best money saving tips? Please write "NFP" if you don't want your comment to be used in stories.
Cooladerry Place, off Parkhaven Drive - Papakura/Drury Area
Signs Out 8am -Noon
Household 7 Kitchen wares and Goods, Furniture [Queen and King sized beds, Headboards, dressers, bed side tables, desks, Dining Table and chairs, stools], Some Art work, Toys and Sporting goods, some Clothes & Gardening tools, Bric-a Brac, and more... Come along... make an offer...
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.
17% Failing to giveway17% Complete
19.4% Travelling above the speed limit19.4% Complete
23.3% Not stopping at stop sign23.3% Complete
40.2% Not checking blind spots/mirrors40.2% 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!