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Heat oil in a large non-stick large pot and fry onions for 3 minutes or until they become golden in color. Add chicken and sauté with turning occasionally for 7-8 minutes or until they become golden in color.
Add flour to the frying pan, stir and add MAGGI Less Salt Chicken Stock cubes, water, milk, mustard and carrots. Bring to boil with constant stirring.
Simmer on low heat for 20-25 minutes then add leeks and simmer for another 5 minutes or until chicken becomes tender.
Garnish with chopped parsley and serve with boiled potatoes.
Per Portion of 300g
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