This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Clean and dice: carrot, red bell pepper, green bean and keep aside. Wash and cut vegetables (1 onion, tomatoes, and red bell pepper) in chunks and blend until smooth. Remove and add into a pot and steam until dry. Remove and set aside.
Slice the remaining onions. Heat the oil up, add onion, curry, thyme, bay leaf, ginger, and garlic, then stir fry for 3 minutes. Add the steamed and blended peppers, tomatoes. Add water, 5 MAGGI Chicken Cubes, rice and stir fry for 7 minutes.
Add the diced vegetable and stir. Remove from heat and turn into bake dish plate. Cover with aluminum foil and bake in oven for 30 minutes at 120°C Flake with a fork at intervals.
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