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Roasted Chicken with Mushroom and Curry Sauce Recipe

Roasted Chicken with Mushroom and Curry Sauce


Total Time : Serves 6

HOW TO PREPARE Roasted Chicken with Mushroom and Curry Sauce Recipe

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.

Nutritional Information For Roasted Chicken with Mushroom and Curry Sauce Recipe

Per Portion of 300g

Energy : 548.00 Kcal
Protein : 40.00 g
Carbohydrate : 8.30 g
Fats : 39.00 g

Your Grocery List

  • 1 whole chicken or 1200 g, washed
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 small onion or 70 g, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh ginger, chopped
  • 2 tablespoons plain flour
  • ¼ cup MAGGI Coconut Milk Powder or 25 g, dissolved in ½ cup or 125ml water
  • 1 tablespoon curry powder
  • 2½ cups water or 625 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • 2 cups mushrooms or 200 g, cut into quarters


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