Petitchef

Maggi thai chicken jungle curry, hakka noodles & nestle carrot porridge

Main Dish
5 servings
30 min
45 min
Very Easy

Ingredients

Number of serving: 5

1)Maggi Thai Chicken Jungle Curry:

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


2)Maggi Hakka Noodles:

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


3)Nestle Carrot Porridge:

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

Preparation

  • 1)Maggi Thai Chicken Jungle Curry:
    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.
  • 2)Maggi Hakka Noodles:
    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.
  • 3)Nestle Carrot Porridge:
    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.

Photos

Maggi Thai Chicken Jungle Curry, Hakka Noodles & Nestle Carrot Porridge, photo 1Maggi Thai Chicken Jungle Curry, Hakka Noodles & Nestle Carrot Porridge, photo 2Maggi Thai Chicken Jungle Curry, Hakka Noodles & Nestle Carrot Porridge, photo 3





Rate this recipe:

Related recipes


Recipes

Daily Menu

Receive daily menu: