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Place chicken breasts in a large saucepan and cover them with enough water. Add onion, turmeric and MAGGI Less Salt Chicken Stock cube. Bring to boil and cook for 35 minutes or until chicken is cooked.
Remove chicken pieces from water, set aside to dry then pan fry it gently with little oil on both sides until they become golden brown. Set aside and keep warm.
Meanwhile prepare the sauce: heat oil in a large saucepan, cook onions for 6 minutes until golden, add spices, flour and tomato paste. Keep stirring for 2 minutes.
Add MAGGI Less Salt Chicken Stock cubes and water. Bring to boil then simmer for 15 minutes. Add prunes and simmer for 5 minutes.
To serve: place chicken in a serving dish, spoon sauce over chicken and serve with cooked rice.
Per Portion of 300g
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