750 g boneless and skinned chicken breasts, cut into cubes
1 tablespoon fresh ginger, chopped
3 cloves garlic, chopped
1 medium onion, finely chopped
1 tablespoon yellow curry paste
4 cups water or 1 liter
4 tablespoons MAGGI Coconut Milk Powder
2 cubes MAGGI Chicken Stock
2 small tomatoes , peeled and diced
1 medium carrot sliced
1 cup canned and drained pineapple, diced
½ cup spring onions, sliced
1½ tablespoons corn flour, dissolved in 2 tablespoons of water
How to prepare
Heat oil in a pan, add chicken, ginger, garlic, onion, and cook until slightly golden brown. Add curry paste, water, MAGGI Coconut Milk powder, MAGGI Chicken Stock and tomatoes. Cook on low heat for 7 minutes.
Add carrots pineapple tomato and spring onions, add the dissolved corn flour, stir well, cook for another 3 minutes, remove from heat.
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