Roasted Chicken With Mushroom And Curry Sauce Recipe | MAGGI® Arabia

Roasted Chicken with Mushroom and Curry Sauce

A simple dish of roast chicken becomes something special with this mushroom and curry sauce. Give it your own twist or make it our way, this one was never meant to disappoint.


  • 1 whole chicken or 1200 g
  • ½ teaspoon salt
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 small chopped onion or 70 g
  • 2 crushed garlic cloves
  • 1 teaspoon chopped fresh ginger
  • 2 tablespoons plain flour
  • ¼ cup MAGGI® Coconut Milk Powder or 25 g dissolved in ½ cup or 125 ml water
  • 1 tablespoon curry powder
  • 2½ cups water or 625 ml
  • 2 cubes MAGGI® Chicken Bouillon
  • 2 cups mushrooms or 200 g cut into quarters

How to Prepare

  1. Place the whole chicken in an oven tray and season with salt, chilli powder, ground black pepper and oil. Place in a preheated oven of a 200°C for 45-50 mins or until the chicken is golden brown in color and cooked. Remove and set aside.
  2. Place the same baking tray over medium heat. Add the onion, garlic and ginger in the left over oil in the tray and stir them until fragrant, then add the flour and stir for 2-3 mins or until flour has changed color.
  3. Add the dissolved MAGGI® Coconut Milk Powder, curry powder, water and MAGGI® Chicken Bouillon cubes. Bring to a boil, then simmer over a low heat for 5 mins.
  4. Strain the sauce and return it back to a medium saucepan. Then add the mushrooms and allow to simmer for 5 mins.
  5. Pour the sauce over the roasted chicken and serve.

Nutritional Info

Energy: 548.00 Kcal
Protein: 40.00 g
Carbohydrate: 8.30 g
Fats: 39.00 g

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