- 4 bouillon cubes, chicken or vegetable
- 1/2 t Cayenne pepper
- 1/2 t ground Coriander
- 1/2 t Cumin
- 1 t Curry powder (to taste)
- 1 t garam masala (to taste)
- 3 lg cloves garlic, smashed then minced
- 1/2 head Cabbage, chopped
- 2 lg Carrots, chopped
- 2 or 3 Chicken thighs (I like dark meat), or equivalent in whatever pieces you like
- 1 med onion, diced
- 2 C rice, well washed
- 16 C water
- Add Chicken and water, in a deep pot (a dutch oven is good).
- Bring water to a boil.
- Add bouillon, spices, and garlic.
- Cook for an hour or so until the Chicken falls off the bone, as you use a fork to lift it out of the pot.
- Put the Chicken on a plate. If you like healthy chicken, and the skin is still on the chicken, it should scrape off quite easily with a fork. Then use a pair of forks to remove the bones, and shred the chicken. Return the shredded chicken to the pot.
- Add Cabbage, Carrots and onion, bring to boil again. Cook until the carrot pieces are soft.
- Add rice, mix well, bring to boil.
- Make sure that water just covers top of mixture.
- Stir rice frequently, reduce to slow boil, cook until the rice is soft. If the mixture is too soupy, add 1/4 C oatmeal, and mix well.
- Turn off the heat, cover, let sit for 1/2 hour so it's cool enough to enjoy.
- Serve with sourdough bread, and lots of beverages.
- If you sneeze or your nose runs just slightly, you have enough just cayenne and curry. Keep Kleenex handy.