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


https://www.youtube.com/watch?v=SlUyTrLq1zM

queenitee:

Thank you

Welcome

queenitee:
I've never heard of the tribe before, not to mention the food, but it looks tempting. Comman gimme

Hahaha, you know Nigeria is a big country, there are other tribes that we have not yet known. I'm bringing a small portion for you dear.

Rubyventures:
This Op has just made me very hungry, I love kpomo even though it doesn't give the body anything

Hahaha, yea I know it doesn't give anything to the body, but it tastes good though.

fajul:
Nigeria is blessed indeed with food variety.
The Tarok is the tribe of sport minister: Solomon Dalung and if he sees this food, he can buy it for 10,000 per plate because they really cherish this food.

Yea, I'm sure you're a tarok guy by the way sound.
That Mr Dalung should better come carry this his tribal food oo

Yuneehk:

The taroks are those from Langtang North, and Langtang South in Plateau State. These are what I think sound Asian
Vinegurl and food. Yours look sumptuous but I wouldn't try it lest I purge.

Hey, it won't purg you dear. This food has been longer than you think and the eaters are still alive

zopaks:
this vinegirl can cook anything!!

Lol , I love to try new things you know?

zopaks:



vinegurl at it again, NL best cook hands down!

Thanks dear

symbianDON:
when I saw tarok I was thinking it was a distant tribe in Asia....lol....food looks very appealing.....wish I could get the starch plant....

Lol distant tribe in China? The starch is only common in Plateau, but I don't if it's available elsewhere.

https://www.youtube.com/watch?v=VTNeXAy2YlI

Nigeria is so so blessed not only with oil and gas but with a lot of easy nutritious foods. Many of these foods are common and native to some tribes while other are not so common and yet to be discovered. It is high time we explore our bloved Nigeria and find out the many hidden foods from each tribe that not are yet known by majority.

The food you are about to learn now is called “Amuam or Amora”, it is a typical “Tarok Food” in Plateau State. The Hausas in the North called this Food Amora while the indigenous people (Tarok tribe called it Amwuam.

Amora is indeed is a mouth-watering porridge which you can’t even get enough because of it’s savoury taste and it is one of the simplest you can prepare at any time of the day. This food is made with starch (starch plant) as one of the basic ingredients; the starch plant looks or resembles cocoyam corm, it is usually peeled, sundried and grind into powder form. The steps below show you how to make Amora, the Tarok traditional food. Also watch the video too for simple illustration.

Amora Ingredients

1. 3-cup starch
2. 500g of Liver/heart
3. 3 medium sized dried fish
4. 1 medium onion
5. 3 scotch bonnets
6. 2 tablespoons ground crayfish
7. 2 stock cubes
8. ½ cup green peas
9. 3 medium carrots chopped
10. ½-cup palm oil
11. Salt to taste

Steps on How to Prepare Amora

1. Rinse liver into a pot and season it with onion, pepper, stock cube and salt and place on heat to cook.
2. Diced the carrots, ½ onion, dress the dried fish and pound peppers and set all of these aside.
3. Once the liver has cooked, separate it from the broth, cut into tiny pieces and set aside.
4. Add one cup of water to the meat water and bring to a boil, add palm oil, the chopped onion, pepper , stock cube and let the oil dissolve.
5. Add the dried fish, liver, carrots, and the peas and cook the stock for 5 minutes so that the carrots become soft.
6. Reduce the heat to medium-low; use your hand to fetch the starch into to the content while stirring with the other hand. A spatula is best
for this process.
7. Keep adding the starch to the stock until it starts to thicken. Once it has thickened, stop adding the starch and keep mixing until the white
starch is longer visible in the pot.
8. Leave the Amora to cook for five minutes with the lid closed, come back to it and stir, take it off heat.
9. Amora (Amwuam) is ready, serve it warm just as it is.


Cc. Lalasticlala
Oboinascopy
Mynd44
Seun
Ishilove
Jummiefoodie
Cococandy
Jagugu88li
Fynestboi
Dominique
Angelsss
KimberlyWest
Queenitee. Good morning

zopaks:



Your food recipes articles are really unique... your YouTube videos are also fantastic..... are you the one that cooked these meals yourself?

Eeew! Thanks dear fort the complement. I'm the one oo

McCobble:
op wish kain temptation be dis nao?

Lol, sorry about that

Burgerlomo:


Biko, I'm a slow learner so can I invite you to my crib to come and give me a hands on training

No dear I don't think so, we maybe living far away from each other

sukar886:
will cook it on sunday,my free day

Sure you should

Jasperro:
salivating

Hmmm

dontbothermuch:
Interesting

Vinegurl, can you prepare Pizza?
Local or International.

Yea I can, will do that and tag you soon

Opinionated:
Na wa for Kpomo.

We call it ponmo.

Meanwhile read 7 Solid Truths About Eating Ponmo

You can still pronounce it as ponno, pomo or kpomo, it's even called ganda in Hausa.

vizkiz:
Na this one I Sabi do.

Lol

Freiburger:
What nutritional value can one get from cow skin?

It's mainly protein

Beremx:
Kpomo is not cheap in Lagos. It is in fact more expensive than beef

Eeew, , I didn't know about that but it is cheap where i am.

[quote author=fabby101 post=68291183]Continue d good work, I am really learning from it[/quote
Thanks dear, I'm glad you could learn from me

Emmylyon:
Looks so enticing .

Featured with some white rice and beans

That is what one really need to live long

v
Thanks, its really true

cassidy1996:
Cook vine! you want to kill us with delicious food..... look at kpomo meat everywhere

Eeeew no I'm npt killing you oo. There is love in sharing

ghettowriter:
This looks yummy ... ama get my girl to try it sometime.


Nice update.

Thanks, sure you should try it is really yummy.

https://www.youtube.com/watch?v=8knMUgBFrsE

Almost everyone in Nigeria loves Kpomo meat, it is simple, cheap and easy to combine with other meats to make simple dish, kpomo is one of the cheapest meat in Nigerian, it is often added to soups and pepper soup recipes. Other easy ways of eating kpomo is to make stew with it or make a savoury peppered sauce with it. In this article, you will learn the simple to steps on how to stew your kpomo meat and also check out the video for easy explanation.

Kpomo Stew Ingredients

• 2 large pieces kpomo (cow skin)
• 6 pieces of red tomatoes
• 5 chillies pepper (shombo)
• 3 scotch bonnets peppers
• 2 stock cubes
• 1 teaspoon curry powder
• ½ teaspoon nutmeg
• 3 cloves of garlic
• S small ginger
• Salt to taste

Steps on How to make kpomo stew

1. Wash kpomo with salted water and use a knife to scrape the skin and the inner part to remove dirt.
2. Bring the kpomo into a wide pot, add seasoning to it and enough water, cook until the kpomo becomes soft.
3. Drain the kpomo from the liquid you cooked it with, leave to get cold and then cut into your preferred sizes and set aside.
4. Rinse tomatoes, chilli peppers and scotch bonnets, combine with ½ part of the onion, ginger, garlic in a blender and blend into a chunky
paste.
5. Heat a pan on stove, add a very little oil to it, fry the remaining half onion until fragrant, add the tomato mix and fry for 10 minutes until
the liquid and the sour taste reduce.
6. Season the stew with nutmeg, curry, stock cubes, salt and stir properly, cook for 3 minutes.
7. Bring the boiled kpomo into the stew and stir well to mix, leave to simmer for 5 minutes for the meat to absorb the rich flavour of the
stew. Add a handful of parsley and stir.
8. Kpomo stews is ready, serve it over steamed pasta or boiled yam.

cococandy:
Wow super nice. Thank you for sharing . Love your video and steps

You're welcome my dear

https://www.youtube.com/watch?v=bSU7cJueAC4

Ofe Owerri is a thick savory soup prepared with very finely shredded okazi vegetable and cocoyam which serves as a thickener, it is unarguably the most famous, rich and expensive Owerri soup that people have rendered songs about it. For you to make Ofe Owerri for your guests is a thing of pride, because it represents wealth and you are also judged by the quantity and quality of the ingredients used.

Traditionally, Ofe Oweri contains stockfish (Okporoko), dried fish (Azu Okpo) and snails, assorted meats are only added because many people cannot just cook without adding meat to their soups which means it is optional. I believe that assorted meats add to the richness and texture of this soup; you can add as much as can.

Ogiri, which is made from fermented castor seed, is indeed very flavorful and important ingredient in this soup, it sure contributes to the aroma of ofe owerri, it blends with the rest of the ingredients and gives the soup another taste which is incredibly amazing to the taste bud. Learn how to make ofe owerri and also watch the video above for better explanation.

Ofe Owerri ingredients

1. 500g assorted meat
2. 8 pieces of cocoyams
3. 8 pieces of snails, snails
4. 1 cup of dried prawns
5. 1 medium sized stockfish head
6. 3 medium dried fish (Azu Okpo)
7. ½ cup of dried ukazi
8. A handful of uziza/ugu leaves
9. 2-3 stock cube
10. 1 wrap ogiri igbo
11. 3 scotch bonnets or dried pepper
12. 2 table spoons ground crayfish
13. Salt to taste

Steps to Prepare of Ofe Owerri

1. Rinse meat and stock thoroughly into a pot, season with pepper, stock cubes, salt, add 1 cup of water to it and place on heat to boil.
2. While the meat is cooking, wash the cocoyam into another pot, add water and boil without salt for 20 minutes.
3. Take off the cocoyam from heat, leave to cool. Peel them into a mortar or blender and mash into a smooth paste.
4. Dress the Ugu or uziza and shred into smaller pieces, rinse the dried fish with salt, remove the centre bones and set everything aside.
5. When the meat is almost cooked, add the dried prawns and snails if using that and increase the water level if needed.
6. Add palm oil, Ogiri, ground crayfish and stir the content, leave to boil until the Ogiri starts to bring out its flavour.
7. Cut the pounded cocoyam with a spoon or with your fingertips into the content and leave the pot uncovered, watch the cocoyam melts
into the stock gradually; as it melts, it will begin to thicken the soup giving it a nice creamy look.
8. Stir the soup well and add the dried fish and leave to simmer for 5minutes, taste for pepper and seasoning and adjust if needed.
9. Add the sliced ukazi and stir. Add the uziza or if it is Ugu you are using and stir to combine, let the soup sit on low heat for 3 minutes
while it simmers slowly.
10. Take Ofe Owerri off heat and serve with pounded yam, red Eba or as you would love it.


Cc. Lalasticlala, Oboinascopy, mynd44, Seun, ishilove, Jummiefoodie, Cococandy, Jagugu88li, Fynestboi, , Dominique . Angelsss, KimberlyWest, Queenitee. Happy Sunday

Riogeese you asked for this here it is

otokx:
Next time she build a iron rod cage throughout the shop, if they break the wall they will meet it, if they pass the roof, they will meet it, if they want to dig through the foundation, they will still meet it, welcome to south south.

But that might be very expensive for someone who is trying to raise money for her daily bread. That is one of the reasons she fainted, things are really hard now in Nigeria.

olmoRoc:


Thanks, but the only African or cassava salad I can remember, if my memory is correct, is made from boiled cassava - bobozee (spelling), and it's whitish.

Yea I know that one too. I love it, it goes well with coconut or fish

IamPlato:
...


You Are A Great Cook...


Would Love To Taste Your Food o...

Thanks dear I appreciate

olmoRoc:
Never heard of it before, but it looks so yummy! Would definitely like to try it. Does it have any other local name?

Abacha, cassava salad, African salad. These are the popular names I know

mavinc4u:
Op, I hope you used a local palm wine with the abacha?

Hmmm, I can't find palm wine near me