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Ingredients 14 items

  • 2 tablespoons vegetable oil
  • 1 medium onion or 125 g, chopped
  • 2 cloves mashed garlic
  • 1 teaspoon fresh ginger chopped
  • 100 g or ½ cup ripe mango coarsely chopped
  • 100 g or ½ cup banana coarsely chopped
  • 100 g or ½ cup pineapple coarsely chopped
  • 1 small apple or 100 g, peeled and coarsely chopped
  • 2 tablespoons curry powder
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 3 cups or 750 ml water
  • 500 g skinned chicken breasts cut into large cubes
  • 80 g or ½ cup frozen green peas thawed
  • 2 tablespoons coriander leaves for garnishing

How to prepare

  1. Heat oil in a saucepan and fry chopped onions for 4 minutes or until they become golden in color.
  2. Add garlic and ginger and stir until fragrant then add the fruits, curry powder, MAGGI Less Salt Chicken Stock cubes and water.
  3. Bring to a boil and simmer over a low heat for 15 minutes. Blend in an electric hand blender until very smooth then strain and return back to a clean pot.
  4. Bring the sauce to boil again. Add the chicken breasts cubes and green peas. Simmer for 15 minutes with occasional stirring or until chicken is cooked.
  5. Garnish with fresh coriander and serve.

Nutritional informations

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