Ingredients 13 items

  • 0.4 tablespoon Curry powder
  • 0.5 teaspoon ground cardamom
  • 1 tablespoon grated ginger
  • 3 cloves Garlic crushed
  • 1 small Lemon grated
  • 2 cubes MAGGI Chicken Stock
  • 1.5 cups yoghurt
  • 2 small green chili peppers seedless
  • 8 pieces chicken thighs
  • 2 tablespoons Vegetable oil
  • 1.5 cups Water
  • 3 tablespoons MAGGI Coconut Milk Powder
  • 3 tablespoons Coriander leaves chopped

How to prepare

  2. Place the chicken pieces in a bowl, add the yogurt mixture, mix well, and marinade for 4-8 hours covered in the fridge.
  3. Heat oil in a large saucepan, remove chicken pieces from the marinade and cook over medium heat for 10 minutes or until almost golden color.
  4. Add water, MAGGI Coconut milk powder and the yoghurt marinade. Bring to a boil, cover and simmer over low heat for 30-35 minutes or until chicken is cooked.
  5. Add fresh coriander and serve with cooked rice.

Nutritional informations

Questions ? Ask a specialist

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