Ingredients
500 g chicken breast fillets, sliced
½ teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 tablespoons vegetable oil
1 onion or 150 g, finely sliced
4 cloves garlic, finely sliced
1 tablespoon fresh ginger, finely chopped
1 lemongrass stalk, finely chopped
1 small cinnamon stick
½ cup MAGGI Coconut Milk Powder or 50 g
2 cups water or 500 ml
1 cube MAGGI® Chicken Bouillon
2 tablespoons tamarind juice
Preparation
Combine chicken slices, chili, turmeric and cumin powder. Leave aside for 10 minutes.
Heat oil in a pan, cook onion, garlic, ginger, lemongrass and add cinnamon. Fry until onion is golden brown.
Add seasoned chicken and fry for 5 minutes. Add MAGGI Coconut Milk Powder, water MAGGI® Chicken Bouillon cubes and tamarind juice.
Bring to boil and simmer for 8 minutes.
Serve with cooked rice or noodles.
