Chicken Curry Sauce

Description

General Recipe per serving

Name: Curry Chicken Sauce

Origin: Nigeria

Ingredients It Favours:

• Whole chicken
• Vegetable oil
• Oyster sauce
• Dark soy sauce
• Corn flour
• Chicken stock
• Carrots
• Green bell pepper
• Yellow bell pepper
• Red bell pepper
• Cabbage
• Onions
• Fresh pepper
• Curry powder
• White pepper
• Seasoning cubes

Steps:

1. Season your chicken pieces and boil them until tender
2. Important: Once cooked, separate the chicken from the liquid, Keep the chicken stock; this is the base of your sauce’s flavor
3. In a small bowl, mix the oyster sauce, dark soy sauce, and corn flour together with a little water or stock to create a smooth slurry
4. Set this aside
5. Lightly fry the boiled chicken pieces in a pan until they have a bit of colour and texture
6. Remove from the oil and set aside
7. In the same pot (reduce the oil if there is too much), add your chopped onions and fresh pepper
8. Stir in the curry powder to let the flavour bloom in the oil
9. Carrots first: Add the carrots first because they are the hardest and take the longest to soften
10. Bell Peppers & Cabbage: Add the green, yellow, and red bell peppers, followed by the shredded cabbage
11. Season: Add your seasoning cubes and stir everything together
12. Pour in your chicken stock
13. Slowly pour in the sauce and cornflour slurry you made earlier
14. Stir constantly as the sauce begins to thicken
15. Once the sauce starts to boil and thicken, add the fried chicken pieces back into the pot
16. This allows the chicken to soak up the sauce and vice versa
17. Tip: If the sauce isn't thick enough for your liking, you can add a little more corn-starch dissolved in water
18. Sprinkle in some white pepper
19. This adds a unique depth of flavour common in professional sauces
20. Give it one final good mix and serve hot with white rice

Perfect Drinks Pairings

• Water
• Zobo
• Pineapple drink
• Orange drink
• mixed fruit drink