26 / 28
26
The Catholic Leader, November 10, 2019
www.catholicleader.com.auExtra
Across
1 E.g. Advent, Easter (6)
4 Member of the clergy (6)
10 Riverbank plants (5)
11 Next to (9)
12 Saint, martyr, bishop of
San Salvador (5,6)
14 A long distance (3)
15 I am the way, the truth
and the ___ (4)
16 The kingdom of heaven
belongs to __ as these (4)
18 Real (4)
21 Eucharist (4)
22 Abel’s brother (4)
23 Father (4)
26 Sister of Charity (3)
28 Thinks creatively (11)
30 Holy writing (9)
31 Religion with five pillars
(5)
33 Happenings (6)
34 Our Father, who art in
___ (6)
Down
1 Homily (6)
2 We ___ one body in
Christ (3)
3 Seen (8)
5 Untied (5)
6 Area (6)
7 Main (5)
8 Second Coming (8)
IN THE KITCHEN
IN THE GARDEN
FEED citrus and pawpaw using poultry
manure or a complete organic fertiliser.
Keep adequate water up to shrubs such
as hydrangeas and gardenias, ixora that
are coming into flower, if they are to put
on a good display.
CROSSWORD
LAST WEEK’S SOLUTION
9 Official announcement
(6)
13 Currency units (5)
17 Ponder (8)
19 Jewish religious teacher
(5)
20 Eden (8)
21 St Peter Chanel was
one (6)
24 Small wave (6)
25 19th century English
saint (6)
27 Swear (5)
29 Mature person (5)
32 Leviticus (3)
ST Gertrude, whose feast day is on Novem-
ber 16, is the patron of the West Indies so
this recipe is offered in her honour.
CARIBBEAN CHICKEN CURRY
INGREDIENTS:
For the marinade:
8 cloves garlic, minced
6 spring onions, white and green parts,
minced
2 Tbsp minced ginger root
2 tsp dried thyme leaves
2 tsp ground allspice
1 tsp ground cloves
1 tsp honey
Grated zest of 2 limes, plus juice of 1 of
the limes
3 Tbsp soy sauce
For the curry:
1.4kg skinless, boneless chicken thighs,
trimmed, cut into small chunks
1 Tbsp olive oil
1 large onion, cut into small pieces
2 stalks celery, cut into small pieces
3-4 cups butternut squash (from half of a
large squash), cut into small cubes
1 large red capsicum, cut into small cubes
1 tsp fresh black pepper
1 tsp turmeric
1 tsp salt
1 cup chicken broth
1-2 tsp minced hot pepper (chili or jala-
peño)
1 cup coconut milk
2 tsp arrowroot (optional)
Chopped coriander (optional, for garnish)
DIRECTIONS:
In a large bowl, combine all of the mari-
nade ingredients, and stir well. Add the
chicken pieces, mix to coat the chicken, and
cover the bowl with plastic wrap. Refrigerate
for at least 4 hours, and up to 8 hours.
In a cooking pot, heat the olive oil over
medium heat. Add the onion, celery, squash
and red capsicum, and cook, stirring occa-
sionally, until the onion is translucent and the
squash is just starting to brown, 5-8 minutes.
Stir in the pepper, turmeric and salt, and
cook for 1 minute.
Add the chicken with all of its marinade.
Cook, stirring frequently, until the chicken
begins to firm up slightly, 5-6 minutes.
Pour in the chicken broth. Raise the heat to
high, and bring the curry to a boil. Then, re-
duce the heat to simmer, cover the pot, and
cook for 45 minutes, stirring once or twice.
Remove the cover, and add the minced hot
pepper and coconut milk. Simmer uncov-
ered for 15 minutes.
If the curry is more liquid than you’d like
it, whisk the arrowroot in a small bowl with
4 teaspoons of water, and pour that mixture
into the simmering curry. It will thicken im-
mediately.
Remove from heat, and serve over rice,
garnished if you wish with coriander.
PET OF THEWEEK
DARMA is a female young adult domes-
tic short-hair manx cross cat. A spokes-
person for the Animal Welfare League
Queensland said Darma “is a sweet
lady looking for a calm, quiet place to
claim her throne”. “Persistence is key
with Darma as she is a very shy girl who
needs someone with lots of patience,”
the spokesperson said. Call AWLQ on
3631 6800 to arrange a meeting, or
search Animal Welfare League Queens-
land website to see all animals which
are available for adoption.
Name
Address
P/C
Phone
Age
COLOUR OF LIFE
St Martin of Tours
November 11
WIN A PRIZE PACK
Send your entry to: New Generation, The
Catholic Leader, GPO Box 282, Brisbane,
Qld 4001. Entries close on November 18.
No winner this week.