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Put whole chicken in an oven tray and season with salt, chili powder, ground black pepper and oil. Put in preheated oven of a 200°C for 45-50 minutes or until chicken is golden brown in color and cooked. Remove and set aside.
Place the same baking tray over medium heat; Add onion, garlic and ginger over the left over oil in the tray and stir them until fragrant then add flour and stir for 2-3 minutes or until flour changed in color.
Add the dissolved MAGGI Coconut Milk Powder, curry powder, water and MAGGI Chicken Stock cubes. Bring to boil then simmer over a low heat for 5 minutes.
Strain the sauce and return it back to a medium saucepan; add the mushroom and simmer for 5 minutes.
Pour the sauce over the roasted chicken and serve.
Per Portion of 300g
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