Nestlé Professional is commited to providing you the finest ingredients, operational knowledge, and uncompromised support to your business.
|51 g Egg||51 grams|
|1 g Black Pepper||1 gram|
|110 g Japanese curry||110 grams|
|1 g Japanese Spices||1 gram|
|5 g MAGGI® Chicken Bouillon||5 grams|
|63 g Maggi® Coconut Milk Powder||63 grams|
|10 ml Oil||10 milligrams|
|344 g Chicken Breast||344 grams|
|20 g MAGGI® Vegetable Bouillon||20 grams|
|15 g Plain flour||15 grams|
|24 g Panko breadcrumbs||24 grams|
|500 ml Water||500 milligrams|
|154 g Potato||154 grams|
|76 g Carrot||76 grams|
|80 g Onion (White)||80 grams|
Bash chicken breasts between two sheets of baking paper to flatten them to an even thickness.
Mix flour & 5gms of Maggi chicken Stock Powder, egg and panko breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated.
Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
For sauce, heat oil in a saucepan and fry onion over medium heat for 5 mins until golden brown. Add Maggi Coconut milk, Maggi Vegetable stock, Japanese Spices and stir well for 2 mins. Add potatoes, carrots and cook for 5 mins.
Serve with rice, chicken and the sauce.