Rice and vegetable curry

  • Time 1 hour 20 minutes
  • Servings 6 People
  • 1 We're pouring vegetable oil into the coil of the water, putting it on a slow fire. Chicken hips are purified by bone, cut to small pieces and burn from two sides. The meat is ready to be placed from the charcoal to the Lotus Blossom bar so as to stench the excess fat.
  • 2 On the same butter in the cologne, we're burning onions, garlic, ginger, carrots.
  • 3 When the vegetables are ready, we add chicken thighs and rice.
  • 4 Ready ingredients pour water so she can cover rice.
  • 5 We're adding spices to the lid.
  • 6 We're ready for 20 minutes.
  • 7 Let's move onto the plates and get to the table!
Nutrition Facts
  • Calories 405
  • Total Fat 20,7 g
  • Protein 28,2 g
  • Total Carbohydrate 405 g
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