MediumDinnerSpicyCrowd Pleaser
Indian Chicken Curry
20 min prep·25 min cook
4 servings
View Recipe
A fusion bowl combining spicy peanut butter Maggi and crispy paneer katsu.
Mix peanut butter, soy sauce, Maggi masala packets, Schezwan ketchup, red chili powder, and water into a sauce.
Boil Maggi noodles until 70% cooked. Drain and set aside.
Heat oil in a pan, sauté garlic and ginger, then add the sauce. Cook for 1 minute.
Add noodles, cream, and water (if needed). Cook for 2 minutes.
Dip paneer slices in a maida slurry, coat with breadcrumbs, and shallow fry until golden.
Plate Maggi, top with Paneer Katsu, drizzle chili oil, and garnish with spring onions.
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