Prepared using a variety of spices and served with succulent, tender and flavoursome chicken, here’s a dish that’s sure to take you to a whole new world.
| 500 g | chicken breast, cut into cube |
| 1 teaspoon | MAGGI® CukupRasa™ |
| 2 tablespoons | corn oil |
| 1 | yellow onion, cut into cubes |
| 4 cloves | garlic |
| Spices (or you can buy Kabsa spice mix): | |
| 1 tablespoon | coriander powder |
| 1 teaspoon | black pepper |
| 1 teaspoon | cinnamon powder |
| 1 teaspoon | cloves |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | garlic powder |
| 1 teaspoon | ginger powder |
| 1 teaspoon | nutmeg powder |
| For the rice: | |
| 700 ml | water |
| 500 g | basmathi rice, rinse and drain |
| 1 | pandan leave |
| 3 tablespoons | MAGGI® Tomato Ketchup |
| 2 cubes | MAGGI® Chicken Stock Cube |
1. Cut chicken breast into cubes and marinate it for 30 minutes with MAGGI® CukupRasa™. Set it aside.
2. Heat pan, add 2 of corn oil and stir fry the yellow onion and garlic.
3. Next, proceed to add in the chicken and sprinkle in the spices.
4. In a rice cooker, add in the rice, pandan leave, MAGGI® Tomato Ketchup and MAGGI® Chicken Stock Cubes. Pour in the water and stir well.
5. Next, add on the chicken mixture onto the rice.
6. Switch on the rice cooker and allow it to cook.
7. Serve with salad and spicy sambal and enjoy it with your family!
Energy 425 Kcal
Protein 25g
Fat 7g
Carbs 68g
Grilled Prawn Tomyum Salad
Go beyond your usual salad and try something exciting with some added spice and everything nice.
SEAFOOD FRIED RICE
A spicy rice dish, combined with the sweetness of seafood makes this a truly appetizing meal!
20-MINUTE KUNG PAO BEEF
Whip up a delicious sweet and spicy Kung Pao dish with beef that brings out maximum flavours with minimal effort.
6 pax
45 minutes 
