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:
Wash and cut the vegetables (1 onion, tomatoes, red bell pepper) into chunks. Blend all until smooth. Add into a pot and steam until dry. Remove and transfer into a bowl then set aside. Wash carrot and cut into dice. Place it in a bowl with sweet corn and green peas as well then keep aside.
Slice the remaining onion. Heat oil up, add the sliced onion, curry, thyme, bay leaf, chopped ginger, chopped garlic then stir fry for 3 minutes. Add the steamed and blended tomatoes, red bell pepper, and onion. Fry for 7 minutes stirring at intervals.
Add water and 5 MAGGI Chicken Cubes, then allow to boil. Add the rice and stir properly. Cover and allow to cook for 20 minutes. Add the carrot, green peas, sweet corn, stir and cover. Simmer for 5 minutes at reduced heat.
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