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Ingredients 11 items

  • 50 g Tamarind paste
  • 1 cup Water or 250 ml, hot
  • 2 tablespoons Olive oil
  • 500 g skinned chicken breast fillet cut as cubes
  • 4 medium Onion or 450 g, finely chopped
  • 6 cloves Garlic crushed
  • 1½ cups coriander leaves or 75 g, chopped
  • 1 packet mulukhiya or 500 g, frozen and thawed
  • 1 Cinnamon stick
  • 2 cups Water or 500 ml hot
  • 2 cubes MAGGI Chicken Stock or 20 g

How to prepare

  1. Dissolve Tamer Hindi in 250ml Hot water and set aside
  2. Heat Olive oil in a large pot; add and fry Chicken until ½ cooked. Add Onions and fry until chicken is fully cooked and onions are golden brown.
  3. Add Garlic, Coriander, thawed Mulkhiya and sauté for 3-4 minutes on medium heat.
  4. Add Water, 2 cubes MAGGI Chicken Stock and Cinnamon stick, stir and bring mixture to a boil.
  5. Strain Tamer Hindi mixture through a sieve and discard any solid pieces, add mixture to pot and simmer on low heat for 45 minutes.
  6. Serve hot with a bed of white or Egyptian rice.

Nutritional informations

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