Vegetable Chicken Sauce | Best Method Of Cooking Veggie Chicken Sauce | Ingredients Needed For Vegetable Chicken Sauce | Method | Instructions | Preparation

Most Palatable Veggie Chicken Sauce

Veggie chicken sauce

Veggie chicken sauce is commonly served with white Rice though it goes pretty well with Potatoes, Pasta and Couscous as well.

Ingredients

2 Cups Chopped Mixed Vegetables (Carrots, Green beans, Red and Green Pepper and Cabbage)

6-8 Cut Pieces of Chicken

1-2 Scotch Bonnet Chopped

3 Stalks Spring Onions Sliced

1 Chopped Onion

2.5 Tablespoons Corn flour/ Corn Starch

1 Tablespoon Minced Ginger

3 Knorr Chicken Cubes

3 Cloves Garlic Minced

1 Tablespoon Curry Powder

Chicken Seasoning – 1 Tablespoon

1 Teaspoon Thyme

1 Teaspoon Garlic Powder

Salt to taste

See Also:  Rajma Masala | Kidney Bean Curry | How To Prepare Rajma Masala (Kidney Bean Curry) | Ingredients Needed For Rajma Masala | Recipe For Rajma Masala (Kidney Bean Curry) | Top Indian Recipe

Method of Preparation

  • Wash the chicken thoroughly, then season with 1/2 Teaspoon Curry and Thyme, 1 Teaspoon Garlic Powder, 1 Tablespoon Minced Ginger, 1/2 of the chicken seasoning and salt to taste
  • Leave to marinate for about 30 minutes
  • Season the vegetables with 1 Knorr Cube, 1/2 Teaspoon Garlic Powder and 1/5 Teaspoon Curry, leave to marinate also
  • After marinating, place the chicken in a big pot, place on heat, add water to cover and more seasoning if necessary
  • While the chicken is boiling, place on medium heat a frying pan
  • Add 1/2 Cooking spoon Vegetable oil, when it heats up, add the Garlic and Onions, sauté till fragrant
  • Put the marinated vegetables and sauté for about 3-4 minutes, then set aside
  • Add the Cornflour/Corn starch or Plain Flour with half a cup of water, mix till very smooth

N/B- You’ll need 3 big Potatoes if you would prefer using Potatoes to thicken, Boil till soft, then puree in a blender or pound in a mortar with water till smooth and add to the stock

  • Remove the Chicken from the stock and set aside when it’s soft
  • Pour in the sautéed Veggies into the Stock, combine, then taste for Salt and Seasoning, add more if necessary
  • Gradually (so you can control the thickness) pour in the Cornflour/ Starch mix, this will thicken the stock
  • Stir and combine, then add the Chicken back into the stock,  switch heat off and allow to simmer for about 3 minutes with the residual heat
  • Serve with Boiled Rice, Pasta, Couscous or Potatoes

Read Also: Braise Rice | Ingredients Needed For Braised Rice | How To Prepare Braised Rice | Method Of Preparation Of Braised Rice | All Recipes | Top Cuisines

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