This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Shred the cooked leftover Maggi Juicy Garlic Chicken and add to a non stick frying pan with the curry paste and ginger if using. Fry until aromatic for 1-2 minutes.
Step2
10 Min
Mix the Maggi Coconut Milk Powder with 250ml boiling water and pour over the chicken. Cook for 10 minutes or until the chicken is piping hot throughout. Add the vegetables and cook for 3 minutes or until tender.
Serve
5 Min
Serve the curry with the rice, coriander and a squeeze of lime.
Tip
You can use whatever veg you have left in the fridge or freezer for this recipe - broccoli, spinach, peas all work well!
Shred the chicken
of
3
Shred the cooked leftover Maggi Juicy Garlic Chicken and add to a non stick frying pan with the curry paste and ginger if using. Fry until aromatic for 1-2 minutes.
Step2
of
3
Mix the Maggi Coconut Milk Powder with 250ml boiling water and pour over the chicken. Cook for 10 minutes or until the chicken is piping hot throughout. Add the vegetables and cook for 3 minutes or until tender.
Serve
of
3
Serve the curry with the rice, coriander and a squeeze of lime.
Tip
You can use whatever veg you have left in the fridge or freezer for this recipe - broccoli, spinach, peas all work well!
Recipe as PDF
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