funkyfrevy: [will the Irish potatoes be booked or Rae before blending? quote author=oochi123 post=68650730]I would rather use mashed Irish potato instead of the corn flour.. The taste is wawu
I don't blend.i add it to the chicken while cooking it. You use ur spoon to press the potato when you knw it's soft. Don't make it very thick.
My dear I added video but the moderator removed it
Nobody removed your video, you never added one. You probably thought you did. I was going to add the video you put in the thread on your opening post but i saw the rude and untrue accusation by Fajool or whatever he calls himself, I changed my mind. Next time just send the supermods a private message that you want your video included in your post and we will oblige. YouTube videos are not against the rules
Nobody removed your video, you never added one. You probably thought you did. I was going to add the video you put in the thread on your opening post but i saw the rude and untrue accusation by Fajool or whatever he calls himself, I changed my mind. Next time just send the supermods a private message that you want your video included in your post and we will oblige. YouTube videos are not against the rules
Nobody removed your video, you never added one. You probably thought you did. I was going to add the video you put in the thread on your opening post but i saw the rude and untrue accusation by Fajool or whatever he calls himself, I changed my mind. Next time just send the supermods a private message that you want your video included in your post and we will oblige. YouTube videos are not against the rules
You should have over looked his comments now, I was the one that posted this and not him
dominique: Aww memories . Me and my sisters used to make back then but we used flour in place of corn starch. Very easy to make and tasty, thanks for the recipe op
vinegurl: Chicken curry sauce is one of those rich and delicious sauces made with chicken, corn flour, chicken broth and mixed veggies, it is super tasty and it goes well with anything staple (rice Potatoes, spaghetti, macaroni).
This chicken sauce is best prepared with boneless chicken; however, you can boil your whole chicken and then take out the bones if you can’t fine chicken breast near you.
Chicken curry sauce will never disappoint you no matter how you prepare it. The steps below show you how to prepare chicken curry sauce with mixed vegetables watch the video for detailed explanation also share with your loved ones.
Ingredients for chicken curry sauce
• 1 kg chicken breast • 1 cup carrots, chopped • ½ cup peas • 1 cup green beans • 2 medium onions • 2 medium tomatoes • 4 cloves garlic, minced • 1 tables spoon thyme • 1 ½ tables spoon curry powder • 3 scotch bonnets peppers • 3 stock chicken tock cubes • 2 tablespoons corn starch • 2 green bell peppers • 2 red bell peppers • Salt to taste
Steps on how to prepare curry chicken sauce for rice
1. Rinse carrots, green beans, bell peppers and onions, slice/chop them into nice shapes and set aside. 2. Rinse chicken into a wide pot, season it with curry, thyme, ½ parts of onion, pepper, garlic and salt. 3. Add water to slightly cover the chicken and place on high heat to cook until tender 4. While the chicken is cooking, dissolve the corn flour with a little water (you want it runny like custard) and set aside. 5. Once the chicken is cooked, separate it from the broth and cut into smaller pieces, (you can try pulling the flesh from the bones if you don’t like it with bones). 6. Place a pan on heat, add 3 tablespoons of cooking oil to it and add onions, garlic and sauté for 30 seconds or until fragrant. 7. Add the chopped tomatoes and sir-fry for 2minutes until soft, add the chopped carrots, green beans and cook for 2 minutes. 8. Add the bell peppers, green peas and stir-fry until the vegetables are all soft. Season the veggies with 1 stock cube, salt, thyme and 1 teaspoon of curry powder and stir the content properly to combine. 9. Leave the content to cook for few minutes on medium heat, bring the chicken stock into it, you can increase it with water if your stock is small and bring to a boil. 10. Return the cooked chicken to the sauce and add the dissolved corn flour to the content and stir well, the sauce will begin to thicken as it boils. Lower the heat and leave it to simmer slowly while you serve. 11. Chicken curry sauce goes well with white rice you can serve it as you like. Bon Appétit
vinegurl: Chicken curry sauce is one of those rich and delicious sauces made with chicken, corn flour, chicken broth and mixed veggies, it is super tasty and it goes well with anything staple (rice Potatoes, spaghetti, macaroni).
This chicken sauce is best prepared with boneless chicken; however, you can boil your whole chicken and then take out the bones if you can’t fine chicken breast near you.
Chicken curry sauce will never disappoint you no matter how you prepare it. The steps below show you how to prepare chicken curry sauce with mixed vegetables watch the video for detailed explanation also share with your loved ones.
Ingredients for chicken curry sauce
• 1 kg chicken breast • 1 cup carrots, chopped • ½ cup peas • 1 cup green beans • 2 medium onions • 2 medium tomatoes • 4 cloves garlic, minced • 1 tables spoon thyme • 1 ½ tables spoon curry powder • 3 scotch bonnets peppers • 3 stock chicken tock cubes • 2 tablespoons corn starch • 2 green bell peppers • 2 red bell peppers • Salt to taste
Steps on how to prepare curry chicken sauce for rice
1. Rinse carrots, green beans, bell peppers and onions, slice/chop them into nice shapes and set aside. 2. Rinse chicken into a wide pot, season it with curry, thyme, ½ parts of onion, pepper, garlic and salt. 3. Add water to slightly cover the chicken and place on high heat to cook until tender 4. While the chicken is cooking, dissolve the corn flour with a little water (you want it runny like custard) and set aside. 5. Once the chicken is cooked, separate it from the broth and cut into smaller pieces, (you can try pulling the flesh from the bones if you don’t like it with bones). 6. Place a pan on heat, add 3 tablespoons of cooking oil to it and add onions, garlic and sauté for 30 seconds or until fragrant. 7. Add the chopped tomatoes and sir-fry for 2minutes until soft, add the chopped carrots, green beans and cook for 2 minutes. 8. Add the bell peppers, green peas and stir-fry until the vegetables are all soft. Season the veggies with 1 stock cube, salt, thyme and 1 teaspoon of curry powder and stir the content properly to combine. 9. Leave the content to cook for few minutes on medium heat, bring the chicken stock into it, you can increase it with water if your stock is small and bring to a boil. 10. Return the cooked chicken to the sauce and add the dissolved corn flour to the content and stir well, the sauce will begin to thicken as it boils. Lower the heat and leave it to simmer slowly while you serve. 11. Chicken curry sauce goes well with white rice you can serve it as you like. Bon Appétit
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vinegurl: Chicken curry sauce is one of those rich and delicious sauces made with chicken, corn flour, chicken broth and mixed veggies, it is super tasty and it goes well with anything staple (rice Potatoes, spaghetti, macaroni).
This chicken sauce is best prepared with boneless chicken; however, you can boil your whole chicken and then take out the bones if you can’t fine chicken breast near you.
Chicken curry sauce will never disappoint you no matter how you prepare it. The steps below show you how to prepare chicken curry sauce with mixed vegetables watch the video for detailed explanation also share with your loved ones.
Ingredients for chicken curry sauce
• 1 kg chicken breast • 1 cup carrots, chopped • ½ cup peas • 1 cup green beans • 2 medium onions • 2 medium tomatoes • 4 cloves garlic, minced • 1 tables spoon thyme • 1 ½ tables spoon curry powder • 3 scotch bonnets peppers • 3 stock chicken tock cubes • 2 tablespoons corn starch • 2 green bell peppers • 2 red bell peppers • Salt to taste
Steps on how to prepare curry chicken sauce for rice
1. Rinse carrots, green beans, bell peppers and onions, slice/chop them into nice shapes and set aside. 2. Rinse chicken into a wide pot, season it with curry, thyme, ½ parts of onion, pepper, garlic and salt. 3. Add water to slightly cover the chicken and place on high heat to cook until tender 4. While the chicken is cooking, dissolve the corn flour with a little water (you want it runny like custard) and set aside. 5. Once the chicken is cooked, separate it from the broth and cut into smaller pieces, (you can try pulling the flesh from the bones if you don’t like it with bones). 6. Place a pan on heat, add 3 tablespoons of cooking oil to it and add onions, garlic and sauté for 30 seconds or until fragrant. 7. Add the chopped tomatoes and sir-fry for 2minutes until soft, add the chopped carrots, green beans and cook for 2 minutes. 8. Add the bell peppers, green peas and stir-fry until the vegetables are all soft. Season the veggies with 1 stock cube, salt, thyme and 1 teaspoon of curry powder and stir the content properly to combine. 9. Leave the content to cook for few minutes on medium heat, bring the chicken stock into it, you can increase it with water if your stock is small and bring to a boil. 10. Return the cooked chicken to the sauce and add the dissolved corn flour to the content and stir well, the sauce will begin to thicken as it boils. Lower the heat and leave it to simmer slowly while you serve. 11. Chicken curry sauce goes well with white rice you can serve it as you like. Bon Appétit
. Me and my sisters used to make back then but we used flour in place of corn starch. Very easy to make and tasty, thanks for the recipe op