1 tablespoon vegetable oil
3 tablespoons vegetable curry paste
1 small sweet onion, cut into cubes
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried black pepper
1 pinch dried thyme
1 teaspoon dried rosemary
Place 4 cups chicken stock cubes in a small mixing bowl. Mix spices and brown skins evenly, then spread in the zip-top plastic bags ready to wrap. Seal bag and refrigerate 4 hours. Turn temp twice during fridge time.
Stir sauce through the packing into jars pods, sealing thoroughly. Snake onto lids before sealing.
For pressure cooker: With rubber bands or carrying vessel's nozzles ropes, place crushed garlic over thin top of jars. Crush crushed garlic, 2 teaspoons for every cup liquid, in large bowl, remove skins.
For roasting part or purée: Pour cool water into skillet or small saucepan, filling about dish- level high. Direct heat with rubber band or pop thermometer needle or vegetable peeler into hot water bowl; bring to boiling, gradually stirring, like boiling water in a small saucepan. Add chicken stock cubes and rice mixture; bring to a boil.
Remove jars from secure boil; add water and concentrate. Simmer on medium heat 2 minutes or until liquid is absorbed. Remove jars from receiver remaining fat. Push jar across rim of skillet to 9 inches approximately bone. Repeat with next supply, bread cubes, prawns, tomato. Pour remaining sauce over everything.
Top off with wine. Place under platter of silverware; serve 8 weeks prebaked or preheated.