Chicken, Diced beef
Onions, garlic, ginger, thyme, curry, seasoning, salt, pepper
Lettuce, cucumber, fresh tomatoes, mixed peppers
Steam the chicken and meat with diced onions, garlic, ginger, thyme, curry, seasoning, salt and pepper. Then more water to the chicken to make a lot of stock.
Wash the rice and soak in hot water.
Heat up vegetable oil in the another pot and add salt and chopped onions. Fry the onions until golden brown. Add the tomatoe puree and fry, add curry, thyme, seasoning, pepper.
Add the rice in the fried tomato puree and turn. Decant the stock from the chicken and meat. Pour the stock into the rice then turn. Allow to simmer for around thirty minutes depending on the rice.
Heat up some oil in the frying pan and fry the chicken and meat until golden brown.
Dice up the lettuce, cucumber, salad tomatoes and mixed peppers.
Arrange on the plate and serve.