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Chicken curry with coriander and tomato

chicken-tamoato-curry.jpg
 

Ingredients:
  • 350g skinless chicken breast, trimmed of fat, cut into large bite-sized pieces
  • 2 large green capsicum, seeds and membranes removed, thinly sliced
  • 2 cups fresh coriander, tough stems removed, leaves coarsely chopped
  • 2 large cloves garlic, finely chopped
  • 5cm piece fresh ginger, thinly sliced
  • Freshly squeezed juice of 2 lemons
  • 1 tsp MAGGI Rasamusu
  • 1 tbs peanut oil
  • 2 tbs red curry paste
  • 6 tomatoes, chopped, with skin on
   
 
Preparation Time: 40 mins( including overnight standing)
Serves: 6
   
Nutritional Information (Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)		 476.5
19.5
35
28
 

Simple Tips from Nestlé

Good to Know - Spices & condiments adds a healthy punch to your meal.

Good to remember - Spices & condiments help minimize the risk of heart disease, cancer, diabetes, high blood cholesterol, etc. and also improve the body's resistance against common illnesses.

     

Method

  1. Combine the chicken add the Maggi Rasamusu  capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl and toss well to coat. Refrigerate overnight, if possible, turning from time to time.
  2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade, and saute until the chicken is nearly cooked, about 10 minutes.
  3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooked through and the tomatoes are hot. Serve hot.
     
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