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Wednesday, February 18, 2009
Oil for frying (palm or regular vegetable oil)
1 or 2 finely chopped onions
salt, black pepper, cayenne pepper according to taste
chopped chilli pepper
2 or 3 crushed cloves of garlic
2 cups of chicken or beef stock or Maggi cubes
3 ripe tomatoes, chopped
bell pepper or sweet green pepper, chopped
green peas or string beans
four cups rice
4 tbsp can tomato paste
2 tbsp dried shrimp or crayfish
fresh parsley and cilantro, chopped
lettuce, shredded heat oil and brown chicken.
Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.
Fry for a moment and add vegetables.
Fry the mixture until the onions become tender.
Add the stock and the chicken and boil for about 20 minutes.
Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.
Put the rice in a separate saucepan. Add water and tomato paste.
Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).
Serve with garnishes according to taste.