Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken curry sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken curry sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken curry sauce is something that I’ve loved my entire life.

Free UK Delivery on Eligible Orders Pour the curry sauce over the cooked meat or veg and return to a simmer. Add an extra splash of water if needed. Stir in coconut milk and stock; season with lemongrass, chilli powder and sugar. Finished off with tender chunks of chicken or fish, lovely seasonal veggies, or simply served on its own with paratha or naan bread for dunking (or poured over chips if you're being really naughty!), curry sauce can be taken in plenty of delicious directions.

To get started with this recipe, we must prepare a few components. You can have chicken curry sauce using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken curry sauce:

1. Make ready 1 kg Chicken
2. Get 2 cups mixed vegetables (chopped carrots, green pepper etc)
3. Get 1-2 scotch bonnet peppers (chopped)
4. Get 2 stalks spring onions
5. Prepare 1 medium-sized onion (chopped)
6. Take 3 tbsp. corn flour/plain flour/corn starch OR 3 large potatoe
7. Make ready 3 cloves garlic, (minced)
8. Make ready 1 tbsp. Ginger (minced)
9. Take 3 stock cubes (chicken flavor)
10. Prepare 1 tbsp. curry powder
11. Take 1 tsp. thyme
12. Take 1 1/2 tsp garlic powder
13. Make ready 1/2 tbsp. vegetable oil for frying
14. Take 1 pinch turmeric for colour
15. Prepare 1 pinch sesame seeds to garnish
16. Take salt, pepper and extra chicken seasoning (to taste)

Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them. Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies [.] Recipe by: Lom. The curry can be made without adding the yoghurt up to a day ahead.

Instructions to make Chicken curry sauce:

1. Cut chicken into your desired sizeable chunks, then wash and season it with half of the curry powder and chicken seasoning, one teaspoon of garlic powder, as well as with all of the thyme and ginger. Add some salt there, too. Marinate the chicken and ingredients for an hour or more before cooking (if you have the time)
2. Grab your chopped and mixed vegetables(carrots, green pepper, green peas, green beans and cabbage) and season them with one of the stock cubes, the rest of your garlic powder and a tiny pinch of curry. Set them aside to marinate for half an hour.
3. After marinating place the chicken in a large pot, cover it with water, add half of your chopped onion, some salt and pepper, as well as the rest of your flavour cubes and curry. Place the pot on the medium heat and let it cook
4. While the chicken is cooking, put a frying pan on a separate burner and heat up your vegetable oil on medium heat. When it is hot, add the rest of your onion and the minced garlic. Sauté those until your kitchen fills with their delicious smell. Then, add your vegetables (including scotch bonnet peppers), sauté the whole thing for a few more minutes and turn off the burner
5. If you decided to use corn flour/plain flour/corn starch for thickening, it is time to add water to it and mix them together until they are nice and smooth. Alternatively, if you are using potatoes, boil them, mash them and add water.
6. Check on your chicken. If it is soft, take it out of the stock, place the cooked vegetables in the stock and mix them together. Give it a little taste and add more seasoning if needed.
7. Add your corn flour/plain flour/corn starch/potato puree to the sauce. Add it gradually so that you can control how thick your sauce is. Mix it all together.
8. Put the chicken back in the sauce and give it a stir. Add the turmeric to make the colours of the sauce pop
9. As most of the ingredients are now thoroughly cooked, turn the heat off (if you have an electrical stove) and let the sauce simmer for a few minutes. If you have gas, leave it on the lowest flame possible for up to three minutes
10. Our sauce is ready! Serve with couscous, pasta, potatoes, or rice. Use the sesame seeds to garnishY
11. Please note☝️For this recipe, it is best to use chicken legs or filet cut into medium-sized chunks. As for the vegetables, you can use green, yellow and red bell peppers, green beans, cabbage and carrots. You can either buy pre-cut and/or frozen veggies or go an extra mile and get the fresh ingredients. The amount of scotch bonnet peppers depends on how spicy you want your curry to be.

Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies [.] Recipe by: Lom. The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.

So that’s going to wrap it up for this special food chicken curry sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!