Chicken Curry Sauce
Chicken curry sauce is a nutritious delicacy that can be enjoyed with Pasta, Noodles or Rice.
This preparation is easy and not time-consuming at all.
Ingredients
| 3 tablespoons | Golden Penny Soya Oil |
| 2 large | Carrots |
| 2 medium | Onions (Chopped) |
| 6 | Mushrooms (optional) |
| 1 | Green Bell Pepper |
| 1 | Red Bell Pepper |
| 12 lumps | Chicken (use soft chicken parts) |
| 2 tablespoon | Corn Flour |
| 2 teaspoons | Thyme |
| 2 | Seasoning Cubes |
| 4 teaspoons | Curry Powder |
| 2 teaspoons | Salt |
| 1 pack | Golden Penny Macaroni |
Directions
- Wash the vegetables and scrape the carrots.
- Chop the mushrooms into thin slices.
- Chop the onions into long thin slices.
- Cut the red and green peppers into long thin slices.
- Cut the carrot into thin half-moons.
- Wash lumps of chicken. Put in a pot; add seasoning cubes, salt, thyme, and half of the chopped onions.
- Add water to the same level of the contents in the pot. Place on high heat.
- When the chicken is cooked, remove the pot from heat. Remove all the chicken from the pot, leaving only the stock in the pot.
- Pour the cornflour or cornstarch in a bowl; mix it with a small quantity of water. The consistency should like that of an evaporated milk. Set aside.
- Add the carrots, curry powder, vegetable oil and mushrooms to stock. Stir, cover the pot and place on high heat.
- As it starts boiling, add the other half of the onions and the pepper. Stir and allow to cook for 1 minute.
- Add the cornflour mixture. Stir, add the chicken. Stir again, add salt if needed, and then stir.
- Remove from heat and serve with Golden Penny Macaroni.
