Yoghurty Rose Chicken
Tender, juicy chicken coated with a spicy, sweet, creamy flavour.
|¼ cup||cooking oil|
|3 medium sized||shallots|
|40 grams (dried)||dried chilli, soaked to soften and drained|
|2 stalks||lemongrass, bruised|
|2||pandan leaves, knotted|
|2 tablespoon||coriander powder|
|500 g||chicken, cut into cubes, mix of breast / upper thigh|
|¼ cup||MAGGI® Tomato Ketchup|
|150 g||Nestlé Natural Set Yogurt|
|1 ½ tablespoon||MAGGI® CukupRasa™|
|2 tablespoon||rose water|
|2||tomatoes, cut into wedges|
- Sauté blended ingredients in the pan until the oil separates. Add coriander powder and stir well.
- Add chicken and stir until the chicken is half cooked. Add water, MAGGI® Tomato Ketchup, lemongrass and pandan leaves.
- Let it simmer for 15 minutes over medium heat until chicken is cooked.
- Add rose water and tomatoes. Let it simmer for 5 minutes or until chicken is tender.
Energy 258 Kcal