Maggi Thai Chicken Jungle Curry, Hakka Noodles & Nestle Carrot Porridge

1100 g chicken breast fillets, cut into cubes
Pinch of coriander leaves, chopped for the topping
Pinch of fresh basil, chopped for the topping
500 g eggplants, chopped into bites-size
1½ cups cherry tomatoes

For the jungle curry sauce:

6 tablespoons MAGGI Coconut Milk Powder
2 cups water, warm
1½ onions, peeled and chopped
½ cup galangal roots, sliced, or 2 thumb-size pieces of ginger

1 tablespoon green peppercorn
6 tablespoons lemon grass, fresh, or frozen, finely sliced
12 cloves garlic
12 kaffir lime leaves
2 tablespoons chili powder
1 red chili pepper
1 red bell pepper, seeded
50 g lime juice, or juice of 2 limes
2 cubes MAGGI® Chicken Less Salt Bouillon
1½ tablespoons shrimp paste
6 tablespoons thai fish sauce

2 tablespoons palm sugar

Mix the MAGGI Coconut Milk Powder with the warm water and stir well. Place the milk with all the curry sauce ingredients in a food processor. Process well to form a sauce.

Place the chicken in a casserole dish and pour the curry sauce over the top. Mix all together. Cover the curry and cook on low heat for 45 minutes; then add the vegetables, stirring them into the sauce and cook for another 15 minutes.

Check the curry, ensuring the chicken is well cooked. If needed, return the curry to heat for another 10 minutes or until the chicken is well done.

1 tablespoon corn oil
1 large onion, julienned
2 cloves garlic, chopped
2 fresh ginger, finely chopped
1 carrot, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tablespoons white vinegar
1 tablespoon chili paste
2 cubes MAGGI® Vegetable Bouillon, crumbled

3 tablespoons light soy sauce

3 tablespoons oyster sauce
1 tablespoon sesame seed oil
1½ packet egg noodles or 650 g

Put a pot of water to boil.

Heat the oil in a Chinese wok, or if not available, in a non-stick pan, then stir-fry the onions, garlic ginger, carrot and the mix of bell peppers on high heat for 30 seconds. They should not be over cooked to remain crispy.

Add the white vinegar, evaporate, then add the chili paste, MAGGI® Vegetable Bouillon cubes, soy sauce, oyster sauce and sesame oil; stir for a while then keep aside.

Cook the egg noodles for 3 minutes in the boiling water (follow the cooking instructions on the pack as they differ from one brand to another).

Strain and add to the vegetables; stir for 10 seconds on a high heat, take out and serve immediately.

1 tablespoon ghee
3 medium carrots or 450 g, finely grated
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tin NESTLÉ® Cream or 170 g
1 cup water or 250 ml
1 teaspoon ground cardamom
4 teaspoons unsalted cashew nuts, toasted and broken

Combine ghee and carrots in a medium saucepan, cook over medium heat for 3 minutes or until carrot softens.

Add NESTLÉ® Sweetened Condensed Milk , NESTLÉ Cream, water, and cardamom, bring to boil and simmer for 5-6 minutes. Add broken cashew nuts, stir and remove from heat.