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Bee Hive Live Stream

Bee Hive Cameras Live Stream

A short video showcasing Manchester Cathedral Bees by Adam York Gregory Manchester Cathedral Bees from Adam York Gregory on Vimeo. Bee Hive Cameras We currently have two bee hive cameras upon the flat roof of Manchester Cathedral, click on the play button below to view the bees and their hives.         Heavenly […]

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Sir David Richards, Patron of Volition

Sir David Richards has become a patron of Volition Community following a visit last year to see the work of this charity. Welcoming Sir David, the Dean of Manchester thanked Sir David for his commitment to this programme which runs from Manchester and Liverpool Cathedrals. Sir David, encouraged at the outcomes of this programme of […]

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Beekeeping newsletter 14th May 2020

What a difference a year makes! As I wander through the silence of the Cathedral, making my way to the spiral staircase that will take me to the roof, I am reminded that only a year ago we were celebrating Manchester City’s Premier League title win. The Cathedral was bustling with people and equipment the […]

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Chinese Chicken Curry

Chinese Chicken Curry

Ingredients 

  • 4 Skinless chicken breast, cut into chunks
  • 2 tsp cornflour
  • 1 onion, diced
  • 2 tbsp. rapeseed oil
  • 1 garlic clove, crushed
  • 2 tsp curry powder
  • 1 tsp turmeric
  • half tsp ground ginger
  • pinch sugar
  • 400ml chicken stock
  • 1 tsp soy sauce
  • handful frozen peas
  • rice to serve

 

Method

  1. Toss the chicken pieces in the cornflour and season well. Set them aside
  2. Fry the onion in half of the oil in a wok on a low heat, until its softens then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute ,then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. tip everything into a blender and blitz until smooth.
  3. Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce.

Serve hot with rice and enjoy.

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