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Chicken Curry Sauce is a tantalizing culinary experience that revolves around a carefully crafted blend of warm spices. Achieving the perfect balance of spices is essential, and experimenting with quantities allows you to cook to your taste.
For a creamy texture, Corn starch or coconut milk are the top choices, each adding a unique touch to the dish.
The moderate heat levels make it suitable for those who love spicy food, and the addition of indigenous spices like suya spice enhances its aromatic essence. Its versatility with proteins and vegetables makes it a crowd-pleaser, delight.
Chicken Curry Sauce
Looking for a flavorful and aromatic meal? Our Chicken Curry Sauce is the perfect choice! Made with the ingredients you can easily find, this dish is sure to tantalize your taste buds. This meal is super easy to make and perfect for any occasion. Try it today!
Ingredients
- 1 kg Boneless chicken breast
- 3 medium Diced Carrots
- 2 tbsp Olive oil
- 1 teaspoon Ginger and Garlic Powder
- ⅓ teaspoon All purpose Seasoning
- Seasoning cubes to taste
- 3 Bell Peppers
- ½ teaspoon Light soy sauce
- 1 teaspoon Yaji/suya spice
- 1 cup Corn starch Slurry (cornstarch and water)
- Chopped scotch bonnet pepper
- 1 medium Chopped onions
- Salt to taste
Instructions
- Marinate the chicken, combine chicken breast pieces with ginger and garlic powder, all-purpose seasoning, salt, and seasoning cubes in a mixing bowl. Mix thoroughly to ensure even coating. Cover the bowl and allow the chicken to marinate for 10 minutes to infuse the flavors.1 kg Boneless chicken breast, ⅓ teaspoon All purpose Seasoning, 1 teaspoon Ginger and Garlic Powder
- Add the marinated chicken to the hot oil and cook for a few minutes.
- Sauté chopped onions until translucent, then add chopped scotch bonnet pepper, carrots, and bell peppers, cooking until slightly tender but still crunchy.3 medium Diced Carrots, 3 Bell Peppers, Chopped scotch bonnet pepper , 1 medium Chopped onions
- Add light soy sauce and Yaji/suya spice to taste, and stir until well combined.½ teaspoon Light soy sauce, 1 teaspoon Yaji/suya spice
- To thicken the sauce, slowly pour in the cornstarch slurry while stirring continuously.1 cup Corn starch Slurry
- Serve the chicken curry sauce hot over steamed rice or with your choice of accompaniments.
Tried this recipe?Let us know how it was!