Chicken Veggies Curry Sauce

Name: Chicken Veggies Curry Sauce
Total time: 2400 s
Yield: 15 servings
Cuisine: Nigerian
Ingredients: 3 kg chicken; 15 carrot dice in chunk; 5 green bell pepper dice in chunk; 2 yellow bell pepper dice in chunk; 5 halve spring onions dice; 3 tbsp corn flour; 6 knorr cube; to taste salt; 8 habanero pepper dice; dash oregano; 2 bulb onions dice; 4 tbsp curry powder

Amaka Udekwe @cook_7249796

Nigeria

this was my birthday meal

Amaka Udekwe @cook_7249796

Nigeria

this was my birthday meal

Saved

Ingredients

40mins

15 servings

3 kgchicken
15carrot dice in chunk
5green bell pepper dice in chunk
2yellow bell pepper dice in chunk
5halve spring onions dice
3 tbspcorn flour
6knorr cube
to tastesalt
8habanero pepper dice
dashoregano
2bulb onions dice
4 tbspcurry powder

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Steps

40mins

1

Wash and parboil chicken spice chicken with onions, little curry powder, little pepper, salt and 4 knorr cubes. allow chicken cook till its soft and tender don't forget to add little water not more than the base of the chicken
2

In a small bowl, mix corn flour and little water together and set aside
3

Add, the remaining, curry powder into the chicken stock, add pepper, onions and knorr cube, stir in the corn flour mixture to help thicken the sauce
4

Stir and add carrot, green bell pepper, yellow bell pepper, and a dash of oregano stir continuously and add little water if necessary
5

Allow it simmer on low heat for about 4mins then add the spring onions, stir and turn off the heat
6

Serve with basmati rice