Ingredients
- 3 avocados (halved)
- 1 lemon
- 1 onion (chopped)
- 1 tart apples (peeled)
- 350 ml water
- 350 ml water
- 280 gr chicken (cooked)
- 270 gr eggplant (chopped)
- 120 gr rice
- 28 gr ghee
- 1 gr coriander
- 1 gr turmeric
- 1 gr chili powder
- 1 gr cumin (ground)
- 1 package cream of shrimp soup
- 1 package cream of chicken soup
- 1 package cream of celery soup
- some heat over low heat until smooth
rub with lemon juice to avoid discoloration. Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiments in separate dishes and serve at the table. Serves 6. Recipe By :
