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Ingredients 14 items

  • 2 tablespoons vegetable oil
  • 1200 g whole chicken with bones skinned and cut into pieces
  • 1 large onion or 200 g sliced
  • 2 cloves garlic crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1½ teaspoons ground garam masala
  • 4 large tomatoes or 600 g peeled and chopped
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 cup water or 250 ml
  • 1 tin canned chickpeas or 250 g drained
  • ½ kg sweet potatoes cut as large cubes

How to prepare

  1. Heat vegetable oil in a large non-stick pan, fry chicken pieces until they become golden brown and remove them from the pan.
  2. 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.
  3. Add fresh chopped tomatoes, MAGGI Less Salt Chicken Stock cubes and water. Bring to a 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.
  4. Add chickpeas and sweet potato cubes. Cover and simmer for another 15 minutes or until the ingredients are well cooked.
  5. Serve with cooked rice.

Nutritional informations

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