Chicken and Shrimp Curry

Ingredients

• 6 pieces chicken thighs, cut up
• 1 11g MAGGI Chicken Broth Cube, dissolved in
• 1 cup water
• 8 large shrimps, peeled with tails intact
• 1 400g can whole corn kernel
• 1 tbsp curry powder
• 2 medium singkamas, cut julienne strips
• salt and pepper to taste
• 1 1/2 cups NESTLE Fresh Milk
• 1/4 cup wansoy leaves

Instructions

1. Cook chicken in broth. Cover until cooked.
2. Add shrimps and remaining ingredients.
3. Simmer until vegetables are crisp-tender. Serve warm.