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¾ tablespoon curry powder
½ teaspoon ground cardamom
1 tablespoon grated ginger
3 cloves garlic, crushed
1 small lemon, zest and juice
2 cubes MAGGI® Chicken Bouillon
1½ cups yoghurt
2 small chili peppers, green, seeded
8 pieces chicken thighs
2 tablespoons vegetable oil
1½ cups water
3 tablespoons MAGGI Coconut Milk Powder
3 tablespoons coriander leaves, chopped
Combine curry powder, cardamom, ginger, garlic, lemon zest, lemon juice, MAGGI® Chicken Bouillon , yogurt and green chili peppers in a blender. Blend for 2-3 minutes or until smooth.
Place chicken pieces in a bowl, add the yogurt mixture, mix well and marinade for
4-8 hours covered in fridge.
Heat oil in a large saucepan, remove chicken pieces from the marinade and cook over medium heat for 10 minutes or until almost golden color.
Add water, MAGGI Coconut Milk powder and the yogurt marinade. Bring to boil, cover and simmer over low heat for 30-35 minutes or until chicken is cooked.
Add fresh coriander and serve with cooked rice.
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