- 2 tablespoons vegetable oil
- 750 g boneless and skinned chicken breasts, cut into cubes
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 tablespoon yellow curry paste
- 4 cups water or 1 liter
- 4 tablespoons MAGGI Coconut Milk Powder
- 2 cubes MAGGI Chicken Stock
- 2 small tomatoes , peeled and diced
- 1 medium carrot sliced
- 1 cup canned and drained pineapple, diced
- ½ cup spring onions, sliced
- 1½ tablespoons corn flour, dissolved in 2 tablespoons of water
Chicken Curry
INGREDIENTS
Chicken Curry with
Chicken Curry with 
- 2 tablespoons vegetable oil
- 750 g boneless and skinned chicken breasts, cut into cubes
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 tablespoon yellow curry paste
- 4 cups water or 1 liter
- 4 tablespoons MAGGI Coconut Milk Powder
- 2 cubes MAGGI Chicken Stock
- 2 small tomatoes , peeled and diced
- 1 medium carrot sliced
- 1 cup canned and drained pineapple, diced
- ½ cup spring onions, sliced
- 1½ tablespoons corn flour, dissolved in 2 tablespoons of water
NUTRITIONAL INFORMATION
Chicken Curry with
Chicken Curry with
- Energy 332 (Kcal)
- Protein 37 (g)
- Carbohydrate 18 (g)
- Total Fat 12 (g)
HOW TO PREPARE
Chicken Curry with
Chicken Curry with
1
Heat oil in a pan, add chicken, ginger, garlic, onion, and cook until slightly golden brown. Add curry paste, water, MAGGI Coconut Milk powder, MAGGI Chicken Stock and tomatoes. Cook on low heat for 7 minutes.
2
Add carrots pineapple tomato and spring onions, add the dissolved corn flour, stir well, cook for another 3 minutes, remove from heat.
REVIEWS
Chicken Curry with
