Recipe of Super Quick Homemade Chicken Curry Sauce 🍛 Cooking Basics for Newbies

Hi guys! in today's video I will be showing you how to make a tasty Chicken curry sauce,Enjoy the recipe and don't forget to subscribe for more tasty. Nigerian Chicken curry sauce: How to cook Chicken curry sauce for Rice or Pasta, a NIGERIAN CURRY SAUCE RECIPE. Also a Chicken curry sauce recipe delicious. This chicken curry sauce ♨ recipe definitely won't disappoint you!

Chicken Curry Sauce 🍛 is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chicken Curry Sauce 🍛 is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken curry sauce 🍛 using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken Curry Sauce 🍛:

1. Prepare 1/2 kg chicken breasts, cut into strips
2. Take 4 fresh habanero pepper blended
3. Take 2-1/2 tsp curry powder
4. Take 3 tbsp vegetable oil,
5. Get 1 medium onion, finely chopped
6. Make ready 4 garlic cloves, minced
7. Make ready 1 tbsp grated fresh ginger
8. Take 2 cups chicken stock (optional)
9. Get 1 tbsp cornstarch
10. Take 1 tin coconut milk
11. Take to taste salt
12. Take 2 knorr cube

Serve it with basmati rice and dinner is done! Cook until the sauce is thickened, then add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked. Serve chicken curry with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side.

Instructions to make Chicken Curry Sauce 🍛:

1. Sprinkle the chicken evenly with salt, little pepper and little curry powder. Heat half of the oil in a frying pan over high heat until just smoking.
2. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
3. Add the remaining oil to the frying pan and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining curry powder and cook for about a minute more.
4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the frying pan along with the coconut milk, remaining pepper and knorr cube; you can add little salt if necessary. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
5. Add the partially cooked chicken to the frying pan, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.
6. Turn off the heat. Serve with basmati rice.

Serve chicken curry with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side. In Indian cuisine, tikka masala is a dish and not a spice powder. Tikka masala sauce, seasoning powder etc are other inventions & not authentic Indian. In this easy skillet recipe, chicken breasts are simply cooked with a rich and creamy curry flavored sauce.

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