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Heat vegetable oil in a large non-stick pan, fry chicken pieces until they become golden brown and remove them from the pan.
Add onion slices to the same pan and cook them under constant stirring for 4 minutes. Add garlic and season with ground coriander, ground cumin, turmeric powder, chili powder and garam masala. Stir the ingredients well for 1 minute.
Add fresh chopped tomatoes, MAGGI Less Salt Chicken Stock cubes and water. Bring to boil and return the chicken pieces to the pan. Cover and cook over low heat for 20 minutes or until the chicken pieces are halfway cooked.
Add chickpeas and sweet potato cubes. Cover and simmer for another 15 minutes or until the ingredients are well cooked.
Serve with cooked rice.
Per Portion of 300g
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