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Recipe for Chicken Gravy Sauce

‏I’m in love with chicken gravy. It’s easy to prepare and a refreshingly different alternative to the regular tomato stew. Besides, just looking at the colourful vegetables used in its preparation makes me happy too. Ngwa, let’s go and make it.


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Ingredients

Chicken

Carrot

Green pepper

Red bell pepper

Green beans

Cabbage

Garlic

Onions

Seasoning cubes

Salt

Corn flour

Curry

Thyme

Vegetable oil

How to Prepare Chicken Gravy

Rinse the chicken pieces thoroughly. Put it in a clean bowl and season it with curry, thyme, garlic, ginger, chicken seasoning and salt. Leave to marinate for at least 45 minutes.

Rinse and chop the pepper and the vegetables.

Please note that the vegetables for chicken curry sauce are not cut the way we do the ones for fried rice. While the ones for fried rice are just a bit bigger than the rice, the beauty of the vegetables for chicken curry sauce is their bigger size.

After chopping the vegetables, put them in a bowl and leave them to marinate for 30 minutes.


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When the chicken is done marinating, transfer it into a pot. Add water to it; please, note that the quantity added should cover the chicken.

Season with half slice of onion, seasoning cubes, a little more curry powder and salt to taste. Set the chicken on medium heat.

While the chicken is boiling, place a clean frying pan in another hob. Add ½ cooking spoon of vegetable oil to the frying pan and set it on medium heat.

If you add more than just a little vegetable oil, don’t worry. You can strain it out when you are done sauteeing.

When the oil heats up, add garlic and onions and sautè till it’s fragrant. Then add the marinated vegetables and sauté for 3 minutes. Turn off the heat and set sauteed vegetables aside for later use.

Mix cornflour or plain flour smoothly with a half cup of water.

Check the chicken and if it’s soft, remove the it from the stock and stir the vegetables into the stock. Taste for seasoning and salt and adjust if necessary.

Pour the cornflour into the sauce a little at a time. Bear in mind that corn flour is the thickener for this sauce. So, it needs to be added gradually so that you can control the thickness.

Stir the sauce and add the chicken back into the gravy.

Stir and turn off the heat. Serve with boiled rice, pasta.

 

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Obiamaka Angela Udevi

Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address, obiudevi@yahoo.com

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