• 2 tablespoons olive oil
• 2 medium onions or 300 g, cut into thin slices
• 3 cloves garlic, crushed
• 1½ teaspoons ground turmeric
• 1½ teaspoons ground coriander
• 2 cups water or 500 ml
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2 tablespoons tomato paste
• 2 large carrots or 300 g, cut into small cubes
• ½ teaspoon chili powder
• ¾ tablespoon dried rosemary
• 1 kg whole chicken, skinned, cut into pieces
• 1 tin canned white beans or 450 g

Preparation

Warm olive oil in a large pan, fry onion slices over medium heat for 3-4 minutes or until tender. Add garlic, season with turmeric and coriander powder and cook for 1 minute.

Add water, MAGGI® Chicken Less Salt Bouillon cubes, tomato paste, carrot cubes, chili pepper and dried rosemary. Bring to boil and simmer for 2 minutes.

Add chicken pieces to the pan, cover and simmer over low heat for 35 minutes or until they become tender.

Add white beans and simmer for 3-4 minutes.

Serve with cooked rice.