Checkout How To Prepare Chicken Currry Sauce (Ingredient, Photos)

On today’s edition of trying to hook Nairaland abroad husband, I will be sharing my chicken curry sauce recipe.  

Easy, healthy and tasty.
 

INGREDIENTS

-Live chicken (cleaned and chopped into smaller parts). Some people say boneless chicken, but I love some bone.
- Vegetables of your choice. I used carrot, green pea, red bell pepper, green bell pepper and spring onions.
-Vegetable oil
-Light soy sauce
-Dark soy sauce
-Cornstarch or all purpose flour
-Onions
-Scotch bonnet
-Seasoning cubes
-Curry
-Thyme
-Fresh ginger and garlic
-Salt

NOTE

1) I used live chicken because I have come to realise it is tastier. It also gives a richer stock and more natural colour. If you use live chicken, you will confirm the difference and thank me later.


PREPARATION
1)Wash and chop the vegetables into your preferred sizes.

2) Wash the chicken and leave to drain in a sieve.

3) Peel your garlic, ginger and onions. Dice and put into a small mortar. Add Scotch bonnet and pound all together. This is how I make my spices penetrate the chicken, I don’t just slice them. I blend or pound.

Pic 1: The vegetables I used. Feel free to use whatever you like.

Pic 2: Spices

Pic 3: What do I do with this chicken feet? The seller said I should eat it. She literally forced me to go with the legs, head and throat.

 

NOW TO THE COOKING
 

STEP 1: Place the chicken in a pot and season with the pounded spices, seasonings cubes, curry, thyme and a little salt. Add some water and put on heat to cook.

STEP 2: When the chicken is cooked, place another pot on heat. Put a little oil and let it heat up. Next you saute the onions, then the vegetables. Add some curry, thyme, dark and light soy sauce to this. Fry until it goes limp a bit.

STEP 3: Pour in the chicken and stock. Give a good stir and check for seasoning. If you seasoned your chicken right, you may not need more seasoning cubes, just a little salt to sharpen the taste. But feel free to add more seasoning cubes if the need arises. Leave to boil.

STEP 4: Mix cornstarch in a bowl. I used two and half tsp. It should be runny. Once the pot starts boiling, pour in the cornstarch and stir. Allow to boil again, turn off heat and your sauce is ready

You can serve it with rice.

Pic 1: Seasoned chicken
Pic 2: Sautéing the onions
Pic 3: Now the vegetables are in
Pic 4: Watch it go limp

 

More pictures

Pic 1: Corn starch
Pic 2: After pouring in chicken and stock.
Pic 3: Dark soy sauce

Pic 4: Light soy sauce