RECIPE FOR MY FAVOURITE CHICKEN CURRY SAUCE.

If there is one thing i would never forget *smiles* my dad’s favourite delicacy  “chicken curry sauce”. I remember way back occasionally when my dad decides to give us a treat, we would all sit back, relax and watch him take over the kitchen. It thrilled me to see such joy and effort he squeezes out to make all of us happy, if there is one thing i am grateful for amongst other  things, is the fact that he taught me how to make this delicious dish. Yeah! You heard me right, an ex military officer with great culinary skills J #hardtocomeby#.

Long story short........ lemme share the recipe with you guys as well.... #ENJOY#

INGRDIENTS

·         Chicken

·         Spices (maggi chicken, curry, thyme, black pepper, garlic and ginger paste or powder)

·         Onions

·         Salt

·         Vegetable (carrot, spring onions, red pepper, green pepper, runner beans, tomatoes)

·         Irish potatoes

·         Multipurpose baking flour

How to prepare:

1.       Wash and de-feather any traces of feathers on your chicken because it could be a turn off noticing it from your already prepared sauce. After carefully washing it, salt it adequately, chop  your onions finely (preferably in cubes so it isn’t so noticeable, add your curry, thyme, black pepper,  peel the ginger and garlic and grate it into the chicken or if you have them in powder form you could also use it as substitute.  Now carefully work your fingers through the chicken making sure the spice goes round the chicken parts sparingly. Note: do not add water yet, cover the pot and keep in the fridge to marinate (to marinate means literally soaking a piece of chicken, meat or fish etc in a marinade, eg a type of sauce or mixture of spices, to give it flavour before cooking). This is usually done for a least a few hours or even overnight.

2.       Peel the potatoes, wash and boil with medium heat

3.       Bring the chicken out and boil as well with low heat and add water little by little after the chicken must have brought out its natural juice. Let the chicken boil for about thirty minutes till it is tender.

4.       Now it’s time to wash the vegetables, peel the outer part of the carrot, chop the carrots to whatever shape or size you so desire, chop the spring onions as well with the red pepper, green pepper, runner beans,  as for the tomatoes, you cut them out in fine circles.

5.       Now it time to throw in the vegetables except the tomatoes, let the vegetables cook for about five minutes

6.       Get your multipurpose flour, sieve it finely and measure two or more table spoons  depending  on how large your pot is, mix the flour with little water let it be smooth so you have to stir and break out any lumps in it, flour and water serves as a thickening agent for soups.

7.       Pour in the flour and water sauce into the pot and you would notice how thick the soup becomes, at this point you can put in the potatoes after cutting them in halves, the tomatoes comes in last because it is tender. Let it cook for about five minutes again then take it off the cooker.

8.       And now your sauce is ready, you can eat it with either spaghetti or rice.

BON APPETIT