3 1/4 cups water
2 onions, cut into small strips
3 stalks celery, cut into thin strips
1/2 cup packed brown sugar
1/2 cup boiling water
1/4 teaspoon salt
1 teaspoon dried minced onion
1/8 teaspoon garlic powder
1 teaspoon dried parsley
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chili powder
2 tablespoons chicken bouillon granules
3 tablespoons vegetable oil
1/2 cup chopped onions
1 tomato, diced
1 1/2 tablespoons curry powder
1 tablespoon all-purpose flour
1 tablespoon coriander seed
1 tablespoon coriander seed oil
1 tablespoon white sugar
3 cups sour cream
2 tablespoons packed light brown sugar
1/4 teaspoon ground ginger
1 teaspoon sesame seeds
1/4 teaspoon salt
1 teaspoon black pepper
3 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 red onion, diced
2 green onions, diced
1 tablespoon black peppercorns
In a medium bowl, mix the water, onions, celery, brown sugar, boiling water, salt, onion, garlic powder, parsley, oil, cloves, garlic, chili powder and flour; mix all together well.
Stir mixture into a large pot over high heat. Bring to a boil and then reduce heat. Cover and simmer for 10 minutes. Lower heat to medium.
Meanwhile, in a separate medium bowl, blend chilli sauce with celery powder and parsley powder.
Pour mixture over rice mixture in a large pot. Stirring constantly, bring to a boil and then reduce heat to medium-low. Cover and simmer for 10 minutes, stirring constantly.
Pour mixture into 20 small bowls. Cover and let stand 1 hour.
Stir cauliflower and skin from cubed potatoes.
Side dish: In a small saucepan over medium heat, combine 1/2 cup dry wheat bread cubes, carrots, celery, onion, garlic powder, parsley powder, 1/8 teaspoon garlic salt, salt, pepper and 1/8 teaspoon salt. Cook stirring continually, until chicken is cooked through, stirring occasionally.
Return mixture to pot, and heat up chickpeas and celery powder until tender.
Remove chicken from pot, and pour in rice. Cook and stir over medium heat until chicken is cooked through.
Transfer chicken mixture to large serving bowls. Garnish with parsley powder, basil and rosemary. Top with remaining parsley powder, basil, rosemary and 1 red onion.