Maggi Curry Flavored Rice with Chicken & Pineapple and Bengali Fish Stew
Posted Dec 15 2009 8:35am
Maggi Curry Flavored Rice with Chicken and Pineapple
Cuisine: Continental Category: Main Course Serves: 5 persons
2 tablespoons olive oil 1 medium onion or 125 g, chopped 300 g skinned chicken breasts, cut into large cubes 2 tablespoons coriander leaves, chopped 1 medium tomato or 150 g, peeled and cut into cubes 1½ tablespoons curry powder 1 tablespoon raisins 1 cup pineapple or 200 g, cut into cubes 2 cubes MAGGI® Chicken Less Salt Bouillon 2 cups basmati rice or 400 g, washed and drained 3½ cups water or 875 ml
Warm olive oil in a large saucepan, add and cook onion over medium heat for 3 minutes or until onion becomes tender. Add and cook chicken for 5 minutes or until its color changes.
Add coriander, tomato, curry powder, raisins, pineapple and MAGGI® Chicken Less Salt Bouillon cubes and stir until tomato is tender.
Add the rice, water and stir to boil. Cover and simmer over low heat for 15-20 minutes or until rice is cooked.
Maggi Bengali Fish Stew
Cuisine: Bengali Category: Main Course Serves: 6 persons
1 teaspoon ground turmeric 2 tablespoons vegetable oil 1 kg white fish fillets, cut into pieces 2 green chili peppers, seeded and chopped 1 tablespoon fresh ginger, finely chopped 4 cloves garlic, crushed 2 medium onions or 300 g, finely chopped 2 medium tomatoes or 300 g, finely chopped 1½ teaspoons mustard 2½ cups water or 625 ml 2 cubes MAGGI® Chicken Less Salt Bouillon 1 tablespoon coriander leaves
Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden.
Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.
Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.
Add water, MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 5-7 minutes.
Pour the sauce over the fish in the oven and bake for another 10 minutes.
Remove from oven, add fresh coriander leaves and serve with rice.