CHICKENROTI
1 kg chicken breast
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp ajinomoto (monosodium glutamate)
3 bouillon cubes
1 tbsp tomato paste
10 peeled hard boiled eggs
Half pepper (madame jeanette)
2 tbsp oil
black pepper
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp ajinomoto (monosodium glutamate)
3 bouillon cubes
1 tbsp tomato paste
10 peeled hard boiled eggs
Half pepper (madame jeanette)
2 tbsp oil
black pepper
Cut chicken into pieces, and season with black pepper.
Put oil in a large pan and fry the onion, pepper and garlic herein.
Add the chicken and fry gently.
Then add the tomatoes, curry, tomatopaste and aji-no-moto let bake a few minutes, stir well.
Add water and bouillon cubes and let shimmer.
Fry the cooked eggs lightly in oil and drain. After 15 minutes add the chicken and simmer until the sauce has the desired thickness.
VEGETARIAN ROTI
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp aji no moto (or monosodium glutamate)
3 bouillon cubes
1 kg of potatoes
500g kousenband (snap beens)
1 tbsp tomato paste
1 small pepper (madame jeanette)
Peel potatoes and cut into pieces, cut snap beens into pieces about four 4 cm cut.
Put oil in a large pan and fry the onion, pepper and garlic here in.
Then add the tomatoes, curry, tomatopaste and aji-no-moto and bake a few minutes.
Add the beans and potatoes and stir well.
Pour water and bouillon cubes simmer over this until the sauce has the desired thickness
Serve both dishes with roti
Put oil in a large pan and fry the onion, pepper and garlic here in.
Then add the tomatoes, curry, tomatopaste and aji-no-moto and bake a few minutes.
Add the beans and potatoes and stir well.
Pour water and bouillon cubes simmer over this until the sauce has the desired thickness
Serve both dishes with roti
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