God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.
Donald Grey Barnhouse
Chicken Khorma
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Main dish
1
Servings
INGREDIENTS
1 1/3
kg
Chicken
175
ml
Plain yoghurt
1
ts
Turmeric
4
Cloves garlic
1
Onion
3
sl
Ginger
5
Cloves
5
Cardamoms
40
g
Coconut
25
g
Almonds
100
ml
Oil
2
Cm cinnamon stick
25
g
Coriander
1
ts
Cumin
1
ts
Chilli powder
1
ts
Paprika
1
ts
Salt
INSTRUCTIONS
Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
turmeric and 1 crushed clove of garlic together and pour over the
chicken. Leave overnight. Chop the onion and grind in a pestle and mortar
the remaining garlic and the ginger. Crush the cloves and cardamoms, grate
the coconut and roast the almonds. keat the oil, fry the onion, garlic
and ginger and when fragrant turn down the heat slightly and add the
cloves, cardamoms, cinnamon stick, coriander powder, cumin powder, chilli
powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut
and stir in. Add the chicken and marinade, mix well and then cover pan
with a lid and simmer for approximately 1 hour, or until chicken is tender.
Discard the cinnamon stick and sprinkle the almonds on top just prior to
serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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