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Chicken Curry

ingredients icon Ingredients

  • MAGGI Coconut Milk Powder ( 6 tbsp in 400ml water)
  • 1 kg chicken thighs (cut into bite sized pieces)
  • 2 tbsp oil
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 tsp mustard seeds
  • 1 onion (chopped)
  • 3 cloves
  • Pandan leaves
  • 20 curry leaves (or so)
  • Lemongrass
  • 2 tbsp garlic-ginger paste
  • 1 tbsp tamarind paste
  • 3 green chillies
  • 20 cherry tomatoes (quartered)
  • 1 tsp turmeric
  • 2 tsp roasted curry powder
  • 1 tsp red chilli powder
  • 1- 2 tbsp black pepper to taste
  • 1 tbsp soy sauce
  • Salt to taste

ingredients icon Method

Step 1

Heat the oil in a large pan until bubbling hot.

Step 2

Add the cinnamon, cloves, pandan and curry leaves, lemongrass and mustard seeds.

Step 3

When the mustard seeds begin to pop, stir it all up.

Step 4

Fry the onions until they begin to brown and then add the green chillies, black pepper, chillie and curry powders. Stir well.

Step 5

Spoon in the garlic and ginger paste, soy sauce and turmeric. Stir to combine. Then add the cardamom.

Step 6

Add in the chicken pieces and brown them for about five minutes.

Step 7

Add the tamarind paste, salt and tomatoes and mix well.

Step 8

To finish, pour in the coconut milk and simmer until you are happy. You can either serve this with a lot of sauce or reduce it down.

Step 9

Check the consistency and serve hot.

Step 10

Season with salt and perhaps a little more black pepper to taste.


ingredients iconNutritional Information (Per Serving)

Calories (Kcal) 321

Protein (g) 43

Fat (g) 21

Carbohydrates (g) 12

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