1½ cups vegetable oil or 300 g
600 g boneless and skinned chicken breasts, cut into cubes
3 tablespoons butter
1 medium onion or 150 g, chopped
2 cups mushrooms or 200 g, cut into halves
10 pieces fresh baby corn, cut lengthwise into halves
3 tablespoons plain flour
2 cubes MAGGI® Chicken Bouillon
2 tablespoons mild paprika
1 teaspoon white ground pepper
1 teaspoon ground dried thyme
2 medium red bell peppers, cut into cubes
4 cups water or 1 liter
½ cup fresh cream or 125 ml
Heat cooking oil and fry chicken cubes for 5 minutes or until they become golden brown in color. Set aside in a strainer.
Melt butter in another saucepan and fry chopped onions for 3 minutes or until they became slightly golden in color. Add mushrooms and baby corn halves then fry for another 2 minutes.
Add flour and stir for 4 minutes. Add MAGGI® Chicken Bouillon cubes, red sweet paprika powder, white pepper, dried thyme, red bell pepper and water.
Bring to boil then simmer on low heat for 10 minutes. Add cream and serve.