Having chicken on hand is always a good idea (unless you are a vegetarian). It can be prepared in a variety of ways, with the result always being a delicious meal. In our opinion, one of the most delicious ways to prepare chicken in the kitchen is to make a chicken curry sauce from scratch. As a result, we’re going to show you how to make chicken curry sauce in this tutorial. We guarantee that our chicken curry sauce recipe will have your guests begging for more!
Nigeria is brimming with curry sauce recipes, each one distinct and delicious in its own way. Almost every cook has their own method for making curry sauce or chicken sauce, and they all use different ingredients. It’s unlikely that our method of preparing chicken sauce will be particularly innovative. However, it is still one of the most effective methods of preparing it!
The majority of chicken curry recipes are centered around the chicken breasts themselves. Aside from spices, onions, and garlic, there is very little else added to it. By incorporating a variety of colorful vegetables into the curry sauce, we hope to draw attention away from the chicken and make it more flavorful and vibrant overall. Vegetables, especially fresh ones, elevate the flavor of this chicken curry sauce to a whole new level. Pre-cut vegetables, on the other hand, will suffice.
Please allow me to begin by explaining how to make this delicious chicken curry sauce.
The chicken curry sauce’s ingredients are as follows:
You will need the following ingredients for this chicken curry sauce recipe:
☑ 6-8 pieces of chicken
☑ 2 cups of mixed vegetables, chopped
☑ 1-2 scotch bonnet peppers, chopped
☑ 3 stalks of spring onions
☑ 1 medium-sized onion, chopped
☑ 2 1/2 tbsp. of corn flour/plain flour/corn starch OR 3 large potatoes, boiled
☑ 3 cloves of garlic, minced
☑ 1 tbsp. ginger, minced
☑ 3 Maggi or Knorr cubes (chicken taste)
☑ 1 tbsp. of curry powder
☑ 1 tsp. of thyme
☑ 1 1/2 tsp. of garlic powder
☑ 1/2 tbsp. of vegetable oil for frying
☑ a pinch of turmeric for colour
☑ salt, pepper and extra chicken seasoning to taste.
Recommendations
It is best to use chicken legs or filets that have been cut into medium-sized chunks for this recipe. Peppers, green beans, cabbage, and carrots are some of the vegetables we recommend you use in this dish. You can either purchase pre-cut and/or frozen vegetables, or you can go the extra mile and purchase fresh vegetables and ingredients. The amount of scotch bonnet peppers you use will be determined by how spicy you want your curry. It is possible to omit them entirely if you do not want your curry stew to be spicy.
Corn flour, plain flour, and corn starch are the most commonly used thickening agents. Potatoes, on the other hand, can be substituted. Boil three large potatoes until tender, then puree them in a food processor or blender with a little water to thin out the puree. And there you have it! Alternatively, you can thicken your curry sauce with the puree.
It is now time to start cooking the actual meal.
And now, let’s move on to the actual cooking part!
What is the best way to make chicken curry sauce?
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Step 1. The chicken should be washed and seasoned with half of the curry powder and chicken seasoning, one teaspoon of garlic powder, as well as all of the thyme and ginger. Add a pinch of salt to that as well. If you have the opportunity, marinate the chicken and other ingredients for an hour or longer before cooking.
Step 2. Toss your chopped and mixed vegetables with one of the Maggi/Knorr cubes, the rest of your garlic powder, and a pinch of curry powder until they are well-coated. Set them aside for half an hour to marinate in the sauce.
Step 3. Afterwards, place your chicken in a large pot, cover it with water, and add half of your chopped onion, some salt and pepper, along with the remaining flavor cubes and curry powder. Cook on low heat for 30 minutes. Turn on the heat to medium and let it cook for a few minutes.
Step 4. While the chicken is cooking, place a frying pan on a separate burner and heat the vegetable oil over medium heat until it shimmers. When the oil is hot, add the rest of the onion and the minced garlic and cook for another minute or two. Sauté those until the kitchen is filled with the delicious aroma of their cooking. After that, add your vegetables (including the scotch bonnet peppers) and sauté everything for a few minutes before turning off the heat.
Step 5. In the event that you chose to thicken your sauce with corn starch/corn flour/plain flour/corn starch, it is now time to add water to the mixture and stir until it is nice and smooth. To use potatoes instead of other vegetables, follow the instructions above (boil them, mash them and add water).
Step 6. Keep an eye on your chicken. If it is too soft, remove it from the stock and add the cooked vegetables to the stock, mixing them thoroughly to combine them. Check the seasoning by tasting it and adding more seasoning if necessary.
Step 7. Make a sauce out of your corn flour (or plain flour), corn starch (or potato puree), and water (or broth). Allowing you to control the thickness of your sauce, add it in small increments. Combine everything in a large mixing bowl or a large mixing bowl.
Step 8. Add in the chicken and give it another stir to combine. Make the sauce’s colors pop by sprinkling in some turmeric.
Step 9. Because the majority of the ingredients have now been thoroughly cooked, turn off the heat (if you are using an electric stove) and allow the sauce to simmer for a few minutes longer than you would normally. When using gas, turn it on at the lowest possible setting for up to three minutes to conserve energy.
Step 10. Your sauce is ready to be served! Rice is the most important accompaniment, but you can also serve it with couscous or pasta. Garnish with spring onions if desired.
You should now understand how to make chicken curry sauce. You should treat yourself to this delectable meal on a regular basis. Alternatively, you can use this recipe to impress your friends and family with your incredible culinary abilities. Cooking should be enjoyable, but caution should be exercised when working with sharp knives or hot stoves.