2 cups milk
3 eggs, beaten
1 pinch cayenne pepper
1 1/2 cups instant white rice
1 (15 ounce) can whole peeled tomatoes
3 cubes cilantro
3 tablespoons curry powder
1 teaspoon chicken bouillon granules
1 teaspoon salt
water, as required
Place milk in a heavy saucepan and boil over medium heat; stirring constantly. Stir in eggs and blue food color. Simmer, covered, for 20 to 30 minutes or until thick and slightly thickened. Stir in rice, tomatoes, 3 cubes of cilantro, and curry powder. Continue to heat through but do not boil. Do not remove lid.
This is the best chicken I have ever had. It was juicy and the skin was delicious. The only thing I would change is to cut down on the salt. I added salt, pepper and a little kick. My chicken came out delicious.
⭐ ⭐ ⭐ ⭐