POTJIE N0 3 0R 4
8 CHICKEN THIGHTS
8 CHICKEN DRUMSTICKS
OIL, BUTTER
2 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
2 LEMONS - GRATED SKIN, SQUEEZE
2 TEASPOONS MILD CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANUM SPICE
1 TEASPOON CORIANDER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE CHICKENS AND HALF MIXED SPICE AND TURN THE CHICKENS TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE CHICKENS, COVER THE LIDS FOR ABOUT 1 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.
8 CHICKEN DRUMSTICKS
OIL, BUTTER
2 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
2 LEMONS - GRATED SKIN, SQUEEZE
2 TEASPOONS MILD CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANUM SPICE
1 TEASPOON CORIANDER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE CHICKENS AND HALF MIXED SPICE AND TURN THE CHICKENS TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE CHICKENS, COVER THE LIDS FOR ABOUT 1 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.
