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Warm olive oil in a large saucepan, add and cook onion over medium heat for 3 minutes or until onion becomes tender. Add and cook chicken for 5 minutes or until its color changes.
Add coriander, tomato, curry powder, raisins, pineapple and MAGGI Less Salt Chicken Stock cubes and stir until tomato is tender.
Add the rice, water and stir to boil. Cover and simmer over low heat for 15-20 minutes or until rice is cooked.
Per Portion of 300g
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