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Place chicken pieces in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock.
Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby zucchinis, eggplants, tomatoes, dried limes, stir and cook for 3-4 minutes.
Add the chicken pieces, reserved chicken stock, MAGGI Chicken Stock cubes, all spices and bell pepper.
Bring to boil, cover and simmer for 10 minutes.
Add coriander, simmer for another 10 minutes or until potato and chicken are tender.
Per Portion of 300g
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