Friday, July 22, 2016

5 Sri Lankan

To prepare the chicken, tip the coconut milk into a jug and stir in the garlic, spices and 1 tsp salt. Put the chicken in a plastic container or roasting tin and pour over the brine mix to cover. Cover with cling film and chill for 24 hrs.


For the hoppers, put the rice flour in a large bowl.














No comments:

Post a Comment