Coconut Curry Sauce or Coconut Curry gravy as it is sometimes called is a ”go-to” sauce anytime especially now that tomatoes is a no-go area. This sauce is nutritious, rich, tasty and simply delicious.
It will be tastier to prepare this sauce with chicken and lots of vegetables for the whole family to enjoy or even a small special gathering.
Ingredients
- 1 chicken thigh and drumstick (a whole chicken lap cut into smaller pieces)
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2 medium sized Carrot
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1 green bell pepper
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1 red bell pepper
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1 handful green Peas
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1 large onion
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2 tablespoonful Curry powder
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1 teaspoon Garlic powder (optional)
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1/2 teaspoon Thyme
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1 teaspoon grated Ginger
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3 stock cubes
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Chili pepper (to taste)
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2 tablespoonful Corn Starch (the type used for making ogi/akamu). However as a substitute, you can use boiled potato puree.
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One 14oz Can Coconut Milk
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2 tablespoonful Vegetable oil
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Salt to taste
Preparation
- Marinade the chicken pieces with the Curry powder, thyme, chili pepper and one stock cube. Set aside for later use.
- Grate the ginger, peel and dice the carrots, then de-seed and cut the green and red bell pepper and onions. Set aside for later use.
- Mix the coconut milk and corn starch together.
- Heat up the oil, add the chopped onion and garlic (if you’ll be using it), add the marinated chicken and stir fry to caramelize the onions and brown the chicken.
- Now, add the coconut milk and corn starch mixture and simmer until it thickens. Then add the chopped carrots, green and red bell pepper and green peas. Add the grated ginger and mix thoroughly.
Note: If the sauce is too thick, add a little water, add the remaining stock cube and salt to taste. Leave to cook until the chicken is tender and the veggies are well cooked.
You should note that the sauce will thicken further when it cools.
Serve and enjoy with rice, pasta, plantains, spaghetti or potatoes.
