Chicken and Vegetable Curry

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Difficulty Easy
Portions: 6
Total 50 min

Ingredients

  • 2 Pounds Chicken Breast cubed
  • 2 Packets MAGGI® Season-Up! Chicken Powdered Seasoning (10g)
  • 3 Tablespoons MAGGI® Curry Powder
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Thyme
  • 2 Tablespoons Escallion sliced
  • 1 cup Potatoes, Raw, Skin cubed
  • 1 Cup Carrots cubed
  • 1 Cup Water
  • 1 Cube MAGGI® Vegetable Flavoured Seasoning Cubes
  • 1/4 Cup CARNATION® Full Cream Evaporated Milk (250ml)

Instructions

  • 1.  Season the cut-up chicken breast with Chicken Season-Up and 1½ tbsp of curry powder, marinate for at least 25 minutes.
  • 2.  Heat a large sauté pot over medium-high flames before adding vegetable oil. Add the remaining curry powder and stir frequently.
  • 3.  Sauté the thyme and scallion for 3 minutes, stirring consistently before adding the cubed potatoes and carrots, stir frequently, ensuring the vegetable are coated with curry powder.
  • 4.  Add the marinated chicken and brown on each side. Add water, and Vegetable Seasoning Cube, bring to a boil for 5 minutes then reduce to a simmer. Cover and allow to cook for 10 to 15 minutes ensuring vegetables are tender.
  • 5.  Finish with Full Cream Evaporated Milk before removing from the heat. Serve hot over rice.

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