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Indian Chicken Curry

Indian Chicken Curry

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Intermediate

•

40 Min

•

$

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Ingredients

6

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:

ingredient_quantity
recipe ingredient
Vegetable oil
2  tbsp
MAGGI® Chicken Bouillon
2  cubes
Onions, finely chopped
1  Medium
Garlic, finely chopped
3  Cloves
483417
Coriander leaves, chopped
1  pinch
Tomato, diced
2  Mediums
488073
Curry powder
2  tsp
Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw
1  kilogram
483423
Ginger, finely chopped
1  slice
Maggi® Coconut Milk Powder
150  g
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Utensils and appliances

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Our 5 best tips & tricks for customized portion sizes.

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
11.09 g
Energy
405.28 kcal
Fats
24.08 g
Protein
36.83 g
Nutrition Table Footer

Recipe steps

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Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until they become fragrant, and
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Add the chicken pieces to the skillet and cook until they are browned on all sides.
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In the same skillet, add the chopped tomatoes and cook until they soften and release their juices. Add MAGGI® Chicken Bouillon
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In a separate bowl, mix the Maggi coconut milk powder with water according to the instructions on the packet to make coconut milk.
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Pour the coconut milk into the skillet with the tomatoes. Stir in the curry powder. Mix well to combine.
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bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tend
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Serve the Indian Chicken Curry hot, garnished with fresh cilantro.

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