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Heat oil in a pot, add and cook chicken until golden brown then remove and set aside.
In the same pot fry onions for 6 minutes on medium heat until the onion becomes golden color.
Return chicken to the pot and add garlic, curry, carrots, potatoes, tomatoes, MAGGI Chicken Stock cubes and water.
Bring to boil then cover and simmer for 20 minutes.
Add the diluted corn flour while constantly stirring, then add the green peas stew and simmer for another 3 to 5 minutes.
Season with black pepper to taste.
Serve with cooked white rice.
Per Portion of 300g
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