• 2 tablespoons vegetable oil
• 750 g boneless and skinned chicken breasts, cut into cubes
• 1 tablespoon fresh ginger, chopped
• 3 cloves garlic, chopped
• 1 medium onion, finely chopped
• 1 tablespoon yellow curry paste
• 4 cups water or 1 liter
• 4 tablespoons MAGGI Coconut Milk Powder
• 2 cubes MAGGI® Chicken Bouillon
• 2 small tomatoes, peeled and diced
• 1 medium carrot, sliced
• 1 cup canned and drained pineapple, diced
• ½ cup spring onions, sliced
• 1½ tablespoons corn flour, dissolved in 2 tablespoons of water

Preparation

Heat oil in a pan, add chicken, ginger, garlic, onion, and cook until slightly golden brown. Add curry paste, water, MAGGI Coconut Milk powder, MAGGI® Chicken Bouillon and tomatoes. Cook on low heat for 7 minutes.

Add carrots pineapple tomato and spring onions, add the dissolved corn flour, stir well, cook for another 3 minutes, remove from heat.