Easiest Way to Make Yummy Chicken Curry Sauce (Sunday Lunch)

Easiest Way to Make Yummy Chicken Curry Sauce (Sunday Lunch) Delicious, fresh and tasty.

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Store any leftover chicken and sauce, covered, in the refrigerator.

You can reheat the curried chicken in the microwave for a great lunch or dinner the next day.

This chicken curry sauce ♨ recipe definitely won't disappoint you!

You can cook Chicken Curry Sauce (Sunday Lunch) using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Curry Sauce (Sunday Lunch)

1. You need of chicken stock.

2. Prepare 15 of carrot dice in chunk.

3. It’s 5 of green bell pepper dice in chunk.

4. It’s 2 of yellow bell pepper dice in chunk.

5. It’s 5 of halve spring onions dice.

6. Prepare 2 cups of dice cabbage.

7. It’s 3 tbsp of corn flour.

8. Prepare 6 of knorr cube.

9. You need to taste of salt.

10. You need 8 of habanero pepper dice.

11. Prepare 1 tin of sweet corn.

12. It’s 2 of bulb onions dice.

13. You need 4 tbsp of curry powder.

Most chicken curry recipes are centred around the chicken itself.

Little else is added to it, apart from spices, onions and garlic.

We want to shift the focus away from the chicken and make this curry sauce more flavourful and vibrant.

Transfer the short ribs to a plate; discard the carrot.

Chicken Curry Sauce (Sunday Lunch) step by step

1. Heat up chicken stock and while its parboiling,.

2. In a small bowl, mix corn flour and little water together and set aside.

3. Add, the remaining, curry powder into the chicken stock, add pepper, onions and knorr cube, stir in the corn flour mixture to help thicken the sauce.

4. Stir and add carrot, green bell pepper, yellow bell pepper, and a dash of oregano stir continuously and add little water if necessary.

5. Allow it simmer on low heat for about 4mins then add the spring onions, sweet corn and cabbage stir and turn off the heat.

6. Serve with white rice and peppered chicken.

Return the meat to the sauce and season with salt and pepper; keep warm over low heat.

While chicken cooks, start the peanut curry sauce.

In a medium mixing bowl, whisk together all ingredients for the sauce.

Pour sauce into a frying pan over the chicken and vegetables, stir to combine.

Turn heat up to high and bring to boil, stirring occasionally.