Recipes
Date posted: 31/07/2017
Ingredients
| Chef William ground Tumeric | 1g |
| Chef William ground Coriander | 2g |
| Everyday Favourites garlic puree | 12g |
| Everyday Favourites Hi-Life veg oil | 50ml |
| Diced chicken thigh meat | 1kg |
| Everyday favourites diced onions | 150g |
| Chef William hot chilli powder | 2g |
| Maggi coconut milk powder | 90g |
| Water | 620ml |
| Everyday Favourites chicken Bouilion paste | 40g |
| Maggi Rich & Rustic tomato sauce | 200ml |
| Chef William Bay leaves | 3 |
| Butternut squash | 500g |
| Lime | 1 |
| Coriander | 10g |
Method
- Place turmeric, coriander, garlic puree and half the oil in a bowl and mix together then add the diced chicken and set to one side to marinate.
- Add the remaining oil add to a pan and heat. Add the onion and chilli powder and cook for 2 minutes then add the chicken mix and brown all over.
- Mix the coconut powder with the water and the bouillon powder and stir into the pan.
- Then add the tomato sauce, bay leaves, butternut squash, juice of the lime and allow to simmer for an hour.
- Chop the coriander and once the chicken is cooked and the sauce is reduced garnish with the coriander and serve.