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Number of pax: 6 pax   Cooking duration: 35 minutes


500 g chicken fillets, thinly sliced
100 ml cooking oil
2 red onions, thinly sliced
2 cloves garlic, thinly sliced
1 cm young ginger, thinly sliced
2 tablespoons blended chilli
½ cup water
2 tablespoons MAGGI® Chilli Sauce
2 tablespoons MAGGI® Tomato Ketchup
1 tablespoon MAGGI® Oyster Sauce
1 teaspoon dark sweet soy sauce
1 stalk lemongrass, crushed
2 kaffir lime leaves
2 teaspoons MAGGI® CukupRasa™
1 yellow onion, cut into wedges
50 g cabbage, sliced into thin strips
50 g baby corns, cut into small pieces
50 g carrots, peeled and sliced
50 g long beans, cut into 3cm lengths


  1. Firstly, slice the chicken into small bite sizes pieces.

  2. Heat a wok until very hot. Pour in the oil.

  3. When the oil is hot, add in the chicken pieces and cook it until it's half done or at least until it has lost its pink colour. Once that is done, set the chicken aside.

  4. In the same wok, leave around 4 tablespoons of oil and sauté the red onions, garlic, ginger and blended chilli until fragrant.

  5. Next, in goes half cup of water, MAGGI® Chilli Sauce, MAGGI® Tomato Ketchup, MAGGI® Oyster Sauce, dark sweet soy sauce, lemongrass, kaffir lime leaves and the MAGGI® CukupRasa™. Give it a good stir and bring it to a boil.

  6. Add in the chicken pieces and stir thoroughly, coating the chicken in the curry paste.

  7. Finally, add in the onion wedges, cabbage, baby corns, carrots and long beans. Allow it to simmer for 5 minutes.

  8. Ayam Paprik is best served with rice, topped with a fried egg.

Nutritional Info

Energy 251 Kcal

Protein 31g

Fat 9g

Carbs 13g

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