 Chicken Buillion
The secret is in a rich, thick, flavourful dip Curry sauce. Mix
Chicken Buillion with 2 teaspoons of warm water. Grind together
garlic, ginger, poppy seed, cashew nuts and almonds. Heatbutter and
fry cloves, and cinnamon until fragrance. Then add in the grinded
ingredients, Curry powder, tumeric powder and chopped
onions.
Add in the washed rice and cook it and cook rice at
low heat. One tasty traditional dish with results that wake
tastebuds you didn't even know existed before! The original and
traditional way of cooking and together with the dip-cooked
goodness of fresh food, vegetables, meat and dumplings in an all
Curry stock, eating becomes so enjoyable you will find it hard to
stop.
|
