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Heat oil in a saucepan and fry chopped onions for 4 minutes or until they become golden in color.
Add garlic and ginger and stir until fragrant then add the fruits, curry powder, MAGGI Less Salt Chicken Stock cubes and water.
Bring to boil and simmer over a low heat for 15 minutes. Blend in an electric hand blender until very smooth then strain and return back to a clean pot.
Bring the sauce to boil again. Add the chicken breasts cubes and green peas. Simmer for 15 minutes with occasional stirring or until chicken is cooked.
Garnish with fresh coriander and serve.
Per Portion of 300g
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