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4 pax   60 minutes

Good to Know

If the sauce is too much or too sweet, can reduce water to 300 ml and ¼ cup Maggi Tomato Sauce from ½ cup.

Ingredients

For the Sauce:
½ cup MAGGI Tomato Sauce
¼ cup MAGGI Chili Sauce
500 ml water
1 cup Canned chopped or diced tomatoes
1 MAGGI Chicken Stock Cube, crumbled
2 tablespoons Plain flour
For the Meat:
500 g Skinless chicken breast, cut into medium pieces
1 teaspoon MAGGI Cukup Rasa
2 tablespoons Olive oil
1 (small) Yellow onion, chopped
4 cloves Garlic, crushed
2 tablespoons Olive oil
4 – 5 pieces Bay leaves (and/or ½ teaspoon dried thyme)
2 stalks Celery, sliced 1 inch thick
1 (medium) Carrot, cut into 2 cm chunks
3 Potatoes, skin peeled and quartered

Preparation

1. Marinate chicken breasts with Maggi Cukup Rasa for 30 minutes to 1 hour.

2. Heat 1 tablespoon oil in a frying pan over medium high heat. Fry chicken in batches for 5 minutes or until browned. Dish out and set aside.

3. In a oven-proof or cast iron saucepan, heat remaining oil in pan and sauté onion and garlic for 3 to 4 minutes until softened.

4. Pour in the ingredients for the sauce and bay leaves/thyme. Stir and bring to the boil. Add in vegetables and chicken pieces, leave to simmer on low heat for 10 minutes until gravy thickens.

5. Remove from heat and transfer the saucepan into a preheated 200 C oven for 30 – 40 minutes to finish the cooking process.

6. The casserole is ready when the vegetables and soft when pricked with a fork.

7. Serve immediately with bread slices or basmati rice.

Note: If you do not have an oven you can continue cooking the casserole on the stove for 20 – 30 minutes until the vegetables are soft and tender.

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