Murag on Mondays

Name: Murag on Mondays
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g fresh crushed ginger; 75 g fresh crushed garlic; 1 -2 teaspoon turmeric; salt and pepper; 1 large onion, chopped; 2 chicken or 2 vegetable bouillon cubes; 24 pieces chicken sausage; water, for the pot; 8 -10 large potatoes, cut in half lengthways; chopped coriander

Eats Now Editorial Team · 1372 kcal · Meat & Poultry

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Murag on Mondays – a delicious recipe with ginger, garlic, turmeric, salt, onion, chicken. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

150 g fresh crushed ginger
75 g fresh crushed garlic
1 -2 teaspoon turmeric
salt and pepper
1 large onion, chopped
2 chicken or 2 vegetable bouillon cubes
24 pieces chicken sausage
water, for the pot
8 -10 large potatoes, cut in half lengthways
chopped coriander

1
Place everything except the potatoes and coriander in the largest pot you have.
2
Cover generously with water and cook for 3/4 hour.
3
Add the potatoes and cook for a further 15-20 minutes,or until done.
4
When nearly ready add the coriander.
5
Serve over boiled rice, with large helpings of togetherness.

1372

kcal

Calories

Fat

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g fresh crushed ginger, 75 g fresh crushed garlic, 1 -2 teaspoon turmeric, salt and pepper, and more.

Yes, Murag on Mondays falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1372 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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