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

Cooking Procedure:

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