Chicken curry sauce is unique, because of the combination of the coloured vegetables, added to it , which gives it that wonderful unique aroma, colour and taste.
▪Chicken parts of choice ( 1 kg )
▪Corn starch/flour ( to thicken )
▪Red onion ( 1 chopped big sized )
▪Ginger ( grounded half finger )
▪Garlic ( crushed ) 3 cloves
▪Stock cubes ( chicken taste )
▪Thyme ( 1 tbsp )
▪Nigerian curry powder ( 3 tbsp )
▪Vegetable oil ( of choice )
▪Fresh peppers (to taste)
▪Chicken flavour ( of choice )
▪Salt to taste
VEGETABLES OF CHOICE
▪Carrots ( 3 medium size )
▪Sweet corn ( 200g )
▪Green beans ( a handful )
▪Green peas ( 200g )
▪White onion ( 1 medium bulb )
▪Spring onion ( 2 large stalks )
▪Fresh tomatoes ( 2 medium sized )
▪Green, red, yellow, orange bell pepper
▪Egg ( 4 hard boiled )
▪Turmeric powder ( 1 tbsp ) for colouring
▪Green colour ( for colouring )
▪Coconut cream milk 400ml
▪Spring onion, 3 stalks
▪Corn flour, plain flour or minced potatoes
▪Red onion, white onion or spring onion
▪Thyme or rosemary
▪Curry powder, turmeric or green colour
▪Chicken flavour of choice
▪Vegetables of choice.
PREPARATION BEFORE COOKING
•Wash your chicken gently with hot water, and cut into small chunks or strips.
Season the chicken with some chopped onion, stock cubes, ground pepper, thyme, half of your curry powder, minced garlic and ginger. Set on medium heat and brings to boil.
After 25 minutes of cooking the chicken, add salt.
Cook the chicken for 30 minutes on medium heat. When the chicken is done, remove the cooked chicken in a separate bowl, leaving the stock.
•Combine corn flour/starch and some water in a bowl and stir till a light smooth paste is formed. Make sure it doesn’t form clumps. This will serve as thickener to the sauce.
•If you are using coconut milk, mix it with the corn starch together.
•Wash thoroughly and cut all of your vegetables into small cubes.
•Scrape and dice the carrots.
•Chop your green beans into small pieces
•Cut the mushrooms into thin slices.
•De-seed and cut the bell peppers.
•Chop your onion into small pieces.
•Blend/Grind your fresh peppers.
•Scrape, peel and and crush the ginger and garlic.
•If only you are using any of them. Boil the potatoes and eggs together. The potatoes might cook before the eggs, so take it out when it is done and let the eggs boil until for 10 minutes. Remove and put the boiled eggs in cold water. This makes the eggs easily to peel. Peel the skin of the potatoes and set aside. Remove the shells of the hard boiled eggs and also set aside.
•If using it, remove the seeds from the fresh tomatoes and slice in cube sizes.
•if you are using it, open the can of sweet corn and pour into sieve to strain out the preservative water and empty in a separate bowl.
PROCEDURE FOR COOKING CURRY SAUCE
Chicken curry sauce can be cooked in 2 methods:
Cooking method and frying method, but frying method is the original way of preparing chicken curry sauce.
Almost every cook has their own method of how to cook this sauce.
The cooking method of preparing chicken curry sauce
Step 1: Steam the chicken with the necessary ingredients; stock cubes, chopped onion, chicken seasoning, thyme, curry powder and salt to test.
Step 2: When the chicken is properly cooked, then take off from the pot and set aside, leaving the stock only in the pot.
Step 3: On low heat, add the corn starch gradually to the chicken stock, so that you can control how thick your sauce will be, while continually stirring to ensure it mixes properly and does not clump.
Step 4: Add some tumeric to make the colour of the sauce pop.
Step 5: You can now add in your chopped vegetables and stir.
Step 6: Add in your boiled chicken, cover and leave to boil for another 5 minutes on low heat.
Step 7: Taste for salt and other spices.
Step 8: Turn off the heat and your chicken curry sauce is ready.
The Main frying method of preparing chicken curry sauce.
Step 1: After steaming your chicken with the necessary Ingredients, separate the steamed chicken from the stock and set aside.
Step 2: Heat up the vegetable oil on medium heat, and when it is hot, add in your chopped onion and minced garlic for one minute.
Step 3: Add in your carrots and stir-fry for 2 minutes to remove the crunch from the carrots.
Step 4: Add your other vegetables like tomatoes, ground peppers, green beans, green peas, various colour bell peppers and stir-fry for 2 minutes.
Step 5: Pour in the chicken stock ( the water gotten after cooking the chicken ).
If the chicken stock is not sufficient, you can use water to make up for it.
Step 6: You can add in your steamed chicken.
Step 7: Add in the remaining curry powder, stock cubes, and salt to taste and allow to boil for few minutes.
Step 8: Add in the corn starch paste, which would help it to thicken.
Step 9: Taste for salt and other spices.
Step 10: Turn off the heat and your chicken curry sauce is ready.
ALTERNATIVE FRYING METHOD
This is another frying method of preparing chicken curry sauce.
Step 1: Combine the chunks of raw chicken, vegetables and potatoes in a bowl, season with stock cubes, pepper, curry powder, thyme, salt and leave it to marinate.
Step 2: In a large pot, heat up some vegetable oil.
Step 3: Add the chopped onion and garlic.
Step 4: Add in the marinated raw chicken, and potatoes, and some seasoning, stir-fry well till the chicken pieces begin to whiten.
Step 5: Add in your various vegetables and stir-fry.
Step 6: Add onion, pepper and green bell peppers.
Step 7: Add in the chicken stock, cover and let simmer for 10 to 15 minutes.
Step 8: Add in the corn starch paste as thickener to the pot, and simmer until it thickens. Cook for 5 to 10 minutes till the thickens.
Step 9: Add in curry powder or turmeric for colouring.
Step 10: Taste for salt and other spices.
Step 11: Turn off the heat and your chicken sauce is ready
HOW TO SERVE CURRY SAUCE
•Chicken curry sauce is a delicious delicacy that goes really well with a plate of white rice, boiled yam, or boiled plantain.
•Your chicken curry sauce can be taken on its own ( more like taking a plate of Nigeria pepper soup ).
TIPS FOR COOKING CHICKEN CURRY SAUCE
Tip 1: The main name of this sauce is called curry sauce. You can also use goat, beef, or fish to make this sauce. Whatever meat you use, that is what you should name the sauce, but as chicken is mostly used, that is really why it is mostly called chicken curry sauce.
Tip 2: You can use chicken breast, thigh or leg.
Tip 3: If you are using chicken breast, it is boneless, very soft, and for this reason do not take long to cook, be careful not to over cook them.
Tip 4: Use corn starch/flour, the type used for making of/Akamu or plain flour or you can use boiled mashed potatoes as a substitute.
Tip 5: You can use less vegetables if you want to or vegetables of your choice.
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