Ingredients
1100 g chicken breast fillets, cut into cubes
pinch of coriander leaves, chopped for the topping
pinch of fresh basil, chopped for the topping
500 g eggplants, chopped into bites-size
1½ cups cherry tomatoes
for the jungle curry sauce:
6 tablespoons MAGGI Coconut Milk Powder
2 cups water, warm
1½ onions, peeled and chopped
½ cup galangal roots, sliced, or 2 thumb-size pieces of ginger
1 tablespoon green peppercorn
6 tablespoons lemon grass, fresh, or frozen, finely sliced
12 cloves garlic
12 kaffir lime leaves
2 tablespoons chili powder
1 red chili pepper
1 red bell pepper, seeded
50 g lime juice, or juice of 2 limes
2 cubes MAGGI® Chicken Less Salt Bouillon
1½ tablespoons shrimp paste
6 tablespoons thai fish sauce
2 tablespoons palm sugar
Preparation
Mix the MAGGI Coconut Milk Powder with the warm water and stir well. Place the milk with all the curry sauce ingredients in a food processor. Process well to form a sauce.
Place the chicken in a casserole dish and pour the curry sauce over the top. Mix all together. Cover the curry and cook on low heat for 45 minutes; then add the vegetables, stirring them into the sauce and cook for another 15 minutes.
Check the curry, ensuring the chicken is well cooked. If needed, return the curry to heat for another 10 minutes or until the chicken is well done.
