Intermediate
68 min
Ingredients
- 1 Pound Boneless Chicken Breast (cut into cubes)
- 1 Packet MAGGI® Season-Up! Chicken Powdered Seasoning (10g)
- 3 Tablespoons MAGGI® Curry Powder
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Garlic (minced)
- 1 Tablespoon Pimento/ Seasoning Peppers (minced)
- 1/4 Cup Onion (minced)
- 2 Cups Water
- 2 Tablespoons Butter
- 3 Tablespoons All-Purpose Flour
- 1 Cup CARNATION® Full Cream Evaporated Milk
- 1 Pack MAGGI® Coconut Milk Powder (50g)
- 3 Cubes MAGGI® Onion and Garlic Cubes
- 1 Cup Cheddar Cheese (grated)
- 2 Tablespoons Chadon Beni (minced)
- 400 Grams Macaroni (cooked according to package instructions)
Instructions
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1. Preheat oven to 375˚F (190˚C) and grease a 9 x 9 inch square baking dish.
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2. In a small bowl, combine boneless chicken breast, Season Up Chicken, and 1 tablespoon or curry powder. Allow to marinate for at least 30 minutes
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3. In an iron pot heat oil, garlic, pimiento and onion, until onions are translucent.
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4. Combine ½ cup of water with remaining 2 tablespoons of curry powder and pour into the pot.
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5. Cook until it becomes a thick paste, add seasoned chicken to this pot, coating it in the curry paste.
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6. Add another ½ cup of water to this pot and simmer, stirring occasionally until liquid reduces to half. Set aside.
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7. In a medium heavy bottomed pot, heat butter until melted, add flour and cook for 2 minutes.
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8. Combine Evaporated Milk, remaining cup of water and Coconut Milk Powder in a measuring cup. Slowly pour this into the pot, stirring constantly to create a smooth sauce.
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9. Add Onion and Garlic Cubes, half of the cheese and the curried chicken to this mixture. Stir until combined.
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10. In a large bowl, mix sauce, chadon beni and macaroni and pour into prepared baking dish.
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11. Top with remaining cheese and bake for 25 - 30 minutes or until the top is golden brown. Serve immediately.