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1 whole chicken or 1200 g, washed
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
1 small onion or 70 g, chopped
2 cloves garlic, crushed
1 teaspoon fresh ginger, chopped
2 tablespoons plain flour
¼ cup MAGGI Coconut Milk Powder or 25 g, dissolved in ½ cup or 125ml water
1 tablespoon curry powder
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Bouillon
2 cups mushrooms or 200 g, cut into quarters
Put whole chicken in an oven tray and season with salt, chili powder, ground black pepper and oil. Put in preheated oven of a 200°C for 45-50 minutes or until chicken is golden brown in color and cooked. Remove and set aside.
Place the same baking tray over medium heat; Add onion, garlic and ginger over the left over oil in the tray and stir them until fragrant then add flour and stir for 2-3 minutes or until flour changed in color.
Add the dissolved MAGGI Coconut Milk Powder, curry powder, water and MAGGI® Chicken Bouillon cubes. Bring to boil then simmer over a low heat for 5 minutes.
Strain the sauce and return it back to a medium saucepan; add the mushroom and simmer for 5 minutes.
Pour the sauce over the roasted chicken and serve.
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