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Creamy Chicken Korma
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: here
Step1 of 6: Chicken Breast
After you debone the chicken, rinse it under cold running water. Then, cut the chicken into large bite-sized chunks.
Step2 of 6: Holland Onions, Ginger, Garlic, Lemongrass
Blend the yellow onion, ginger, garlic and lemongrass in a blender. Set them aside.
Step3 of 6: Corn Oil, Cinnamon, Star Anise, Cardamom, Holland Onions, Ginger, Garlic, Lemongrass
Heat the oil in a wok and sauté the blended ingredients along with the cinnamon, star anise and cardamom until you get the lovely scent of the spices.
Step4 of 6: Chicken Breast
Next, add in the chicken pieces and stir thoroughly.
Step5 of 6: Kurma Powder, Water
Then, in goes the kurma curry powder and 2 cups of water. Stir and cook until the chicken turns tender.
Step6 of 6: MAGGI® Chicken Stock Cube, MAGGI® CukupRasa™, Water, Evaporated Milk, Red chili, Spring Onion, Onion, Tomato
When the curry starts bubbling, add in the MAGGI® Chicken Stock Cube, MAGGI® CukupRasa™, 3 cups of water, evaporated milk, red chillies, spring onions, the onion and tomato wedges. Stir and allow it to simmer.