Chicken Stew With Potato Capsicum Curry

Name: Chicken Stew With Potato Capsicum Curry
Prep time: 7 s
Cook time: 5 s
Total time: 12 s
Yield: 5
Cuisine: Local
Ingredients: 500 grams Chicken; 250 grams Potato; 1 tablespoon Curry powder; 1 tablespoon Chilli Flakes; 1 1/2 teaspoon Pepper; 1 teaspoon Turmeric powder; 100 grams Capsicum; 1 tablespoon Ginger and garlic paste; 1 tablespoon Salt; 1 Packet MAGGI Rasa Musu; 150 milliliters Thick Maggi coconut milk; 75 grams Sliced Onions; 200 milliliters Water; 2 tablespoons Oil; 50 grams Tomato; 3 Mediums Green chilis; 1 Leaf Pandan Leaves; 2 Leafs Curry Leaves

(0)

12 Min

Easy

Ingredients

5 Portions

500 g

Chicken deep fried

250 g

Potato

1 tbsp

Roasted curry powder

1 tbsp

Chilli Flakes

1.5 tsp

Pepper

1 tsp

Turmeric powder

100 g

Capsicum

1 tbsp

Ginger and garlic paste

1 tbsp

Salt

1 packet

MAGGI Rasa Musu

150 mL

MAGGI coconut milk powder

75 g

Onion

200 mL

Water

2 tbsp

Oil

50 g

Tomato

3 Mediums

Green chilis

1 Leaf

Pandan Leaves

2 Leafs

Curry Leaves

Copy

Nutrition Value

Carbohydrates

31.6 g

Energy

545.2 kcal

Fats

37.8 g

Fiber

4 g

Protein

27.5 g

Sodium

378.8 mg

Sugars

5 g

Information per serving

Step 1
2 Min

Marinate the chicken with salt, pepper, and turmeric powder.
Step 2
5 Min

Add the marinated chicken, potatoes and water into the rice cooker and boil. Once boiled, remove from water and set aside.
Step 3
2 Min

Heat the rice cooker. Once heated, add oil. When oil is heated add ginger garlic paste and sauté. Add curry leaves and pandan leaves and sauté again.
Step 4
3 Min

Add the boiled chicken, potatoes, curry powder, salt, pepper, turmeric powder, chilli flakes into rice cooker. Add the MAGGI RASA MUSU pack and stir well.
Step 5
2 Min

Add MAGGI COCONUT MILK and when thick, add sliced onions and tomatoes. Mix well. Add capsicum and green chillis. Mix well and switch off the rice cooker. Cooking time 15 minutes.

Step 1 of 5

Marinate the chicken with salt, pepper, and turmeric powder.

Step 2 of 5

Add the marinated chicken, potatoes and water into the rice cooker and boil. Once boiled, remove from water and set aside.

Step 3 of 5

Heat the rice cooker. Once heated, add oil. When oil is heated add ginger garlic paste and sauté. Add curry leaves and pandan leaves and sauté again.

Step 4 of 5

Add the boiled chicken, potatoes, curry powder, salt, pepper, turmeric powder, chilli flakes into rice cooker. Add the MAGGI RASA MUSU pack and stir well.

Step 5 of 5

Add MAGGI COCONUT MILK and when thick, add sliced onions and tomatoes. Mix well. Add capsicum and green chillis. Mix well and switch off the rice cooker. Cooking time 15 minutes.

Activate videos

Ok, enable videos for this website

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Chicken Stew With Potato Capsicum Curry

Ingredients

Overlay Header

Export ingredients

Nutrition Value

Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 1 of 5

Step 2 of 5

Step 3 of 5

Step 4 of 5

Step 5 of 5

01

02

03

04

05

Recipe PDF

Discover more

More interesting Recipes

Spicy Daiya Devilled Chicken

Thai Chicken Curry and Jasmine Rice

Chicken Kanji Porridge with Maggi Chicken cubes and Maggi Coconut milk powder

Creamy Chicken & Mushroom Noodles

Activate videos

Ok, enable videos for this website

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Chicken Stew With Potato Capsicum Curry

Ingredients

Overlay Header

Export ingredients

Nutrition Value

Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 1 of 5

Step 2 of 5

Step 3 of 5

Step 4 of 5

Step 5 of 5

01

02

03

04

05

Recipe PDF

Share with friends

Activate third party link

Ok, enable videos for this website

Write a review

Discover more

More interesting Recipes

Spicy Daiya Devilled Chicken

Thai Chicken Curry and Jasmine Rice

Chicken Kanji Porridge with Maggi Chicken cubes and Maggi Coconut milk powder

Creamy Chicken & Mushroom Noodles