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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: here
Step1 of 3
Clean and cut into dice: carrot, red & green bell pepper, green beans and keep aside. Wash and cut vegetables (1 onion, tomatoes, and fresh pepper) in chunks, put in a blender and blend smoothly. Remove and pour in a pot on fire and steam until dry. Set aside.
Step2 of 3
Slice the remaining onions. Heat the oil in a pan, add the sliced onion, curry, thyme, bay leaf, ginger, and garlic, then stir fry for 3 minutes. Add the blended and steamed vegetables. Add water, 2 MAGGI Chicken, the rice and stir fry for 7 minutes.
Step3 of 3
Add the diced vegetable, green peas and stir. Remove from fire and pour into a bake dish plate. Cover with aluminum foil and bake in oven for 30 minutes at 120°C Flake with a fork at intervals.