This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 5
Place chicken pieces in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock.
Step 2 of 5
Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby zucchinis, eggplants, tomatoes, dried limes, stir and cook for 3-4 minutes.
Step 3 of 5
Add the chicken pieces, reserved chicken stock, MAGGI Chicken Stock cubes, all spices and bell pepper.
Step 4 of 5
Bring to boil, cover and simmer for 10 minutes.
Step 5 of 5
Add coriander, simmer for another 10 minutes or until potato and chicken are tender.