Chicken curry sauce

I’m a fan of the kitchen, I love cooking, anytime I enter my kitchen and just see the clean state of my kitchen, I get shivers down my spine and I have the urge to just make something, a delicacy. When I got to know about chicken curry sauce from my sister, I had it the first time and fell in love with it, so I went home to recreate it , I’ll be writing down the ingredients used and steps in making it.  

Ingredients for chicken curry sauce 
6-8 pieces of medium-sized chicken chunks 
2 cups of chopped and mixed vegetables 
1-2 scotch bonnet peppers (chopped) 
3 stalks of spring onions 
1 medium-sized onion, chopped 
3 cloves of garlic, minced 
1 tbsp. ginger, minced 
3 Maggi or Knorr cubes (chicken taste) 
1 tbsp. of curry powder 
1 tsp. of thyme 
1 1/2 tsp. of garlic powder
 1/2 tbsp. of vegetable oil for frying
 A pinch of turmeric for colour 
2 1/2 tbsp. of corn flour/plain flour/corn starch 3 large boiled potatoes 
Salt, pepper and extra chicken seasoning to taste. 

Methods 

Step 1: Wash the chicken and season it with curry powder, one teaspoon of garlic powder, 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. 

Step 2: Season your chopped and mixed vegetables with one of the Maggi/Knorr cubes, the remaining garlic powder, and a tiny pinch of curry, then set them aside to marinate for half an hour. 

Step 3: After the time has passed, put your chicken in a large pot, cover it with water, and add half of your chopped onion, some salt and pepper, and the rest of your flavour cubes and curry. Place the pot on medium heat and let it cook. 

Step 4: While cooking the chicken, put a frying pan on a separate burner and heat your vegetable oil on medium heat. Add the rest of your onion and minced garlic when it is hot. Sauté those until your kitchen fills with their delicious smell. Then, add your vegetables (including scotch bonnet peppers), sauté the whole thing for several minutes and turn off the burner.

Step 5: If you want to use corn flour/plain flour/corn starch for thickening, it is time to add water to it and mix them until they are nice and smooth. Alternatively, if you use potatoes, boil and mash them, then add water. 

Step 6: Check on your chicken is soft, take it out of the soup, place the cooked vegetables in the stock and mix them. Give it a little taste and add more seasoning if needed. 

Step 7: Add corn flour/plain flour/corn starch/potato puree to the sauce. Add it gradually to control how thick your sauce should be, and stir for a minute. 

Step 8: Put the chicken back in the sauce and stir it. Add some turmeric to make the colours of the sauce begins to bubble. 

Step 9: Since 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. Leave it on the lowest flame possible for up to three minutes if you have gas. 

Step 10: Your chicken sauce is ready! Serve it with couscous, pasta, potatoes, or, most importantly, rice. Use spring onions for garnish. 

You should try this sometime trust me the taste  is heavenly.