I always use thigh meat of chicken (boneless) My experience is that the chicken is always nice and

Since I started my blog, I always got the question: "When metalshop will there roti now on." I escape metalshop now no longer so below my description of roti. Roti is originally a Hindu dish. It is a very popular dish among the Surinamese population, and among the Dutch population, due to the masala and roti plate.
Ingredients: - 800 grams kipbouten - 1 onion (shredded) - 2 clove garlic (crushed) - 1 1/2 tablespoons masala - 1 tsp tomato paste - 1 cup water - 1 1/2 tablespoon herb broth (or 3 bouillon cubes) - Pinch of black or white pepper - 4 tablespoons sunflower oil
Ingredients for the garter and potato - 400 grams garter - 6 large potatoes (cut into large cubes) - 1 clove garlic (crushed) - 1 tablespoons herb broth (2 bouillon cubes) - 1 small onion (shredded) - 1 tbsp masala metalshop - 1 tsp tomato paste - 1 cup water - pinch of black or white pepper - 6 eggs
Preparation: Cut the chicken thighs into desired pieces and wash them. Cut them not too big because it takes longer for the chicken is cooked. Put in a large pan the oil and fry the onion and garlic.
After around 30 minutes the chicken masala ready (depending on the size of your chicken). You notice that you have little gravy then do the rest of the cup of water with it and test whether it has enough salt.
The preparation of the potatoes is almost equal. Put the oil in a pan and fry the onion and garlic back into it. Then do you do with it the tomato paste and cook with the masala powder. Then add the potato cubes there with herbed broth (bouillon cubes) and a cup of water.
Let all this steam well at a not too high flame. When the potatoes metalshop are almost done, add the garter metalshop and stir well to. Trial or the whole has enough salt to your liking. Is this not the case, more herbs broth (bouillon cube 1) add.
November 15, 2014 14:39 to 14:39
Maggi bouillon cubes are the same as? Do the garter to be cooked?
I always use thigh meat of chicken (boneless) My experience is that the chicken is always nice and soft with thigh meat. Chicken often get warm dry completely after a time. You can buy thigh meat at every poelier and often also with a larger Toko. Personally, metalshop I often go to the market metalshop as it is the cheapest there.
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