I doubt, indeed, whether we have any warrant for saying that a man can possibly be converted without being consecrated to God!... If he was not consecrated to God in the very day that he was converted and born again, I do not know what conversion means. Are not men in danger of undervaluing and underrating the immense blessedness of conversion? Are they not, when they urge on believers the “higher life” as a second conversion, underrating the length, and breadth, and depth, and height, of that great first chapter which Scripture calls the new birth, the new creation, the spiritual resurrection? I may be mistaken. But I have sometimes thought, while reading the strong language used by many about “consecration,” in the last few years, that those who use it must have had preciously a singularly low and inadequate view of “conversion,” if indeed they knew anything about conversion at all. In short, I have almost suspected that when they were consecrated, they were in reality converted for the first time.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Hakka	Poultry, Casseroles, Main dish	1	Servings

INGREDIENTS

		———> source <———
		"A taste of Sri Lanka"
		By Indra Jayasekera
1 1/3	kg	Chicken
3		Tomatoes
50	g	Shallots
1		Chile, fresh
3	sl	Ginger
2		Garlic cloves
3		Cardamom
2		Clove
1	ts	Chile powder
1	cg	Cinnamon stick
2	ts	Paprika
1	ts	Salt
3	ts	Curry powder
1/2	ts	Fenugreek
2	ts	Vinegar, brown
75	ml	Oil
		Curry leaf sprigs
1/2		Lemon grass stem
300	ml	Coconut milk, thick
1/4	ts	Curry powder
1/2		Lime, juice of

INSTRUCTIONS

KUKUL MUS THAKKALI
CHICKEN AND TOMATO CURRY
===========================> Directions <========================
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice on top just prior to serving.
ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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