- 1 carrot
- 1 onion
- 3 mushrooms
- ½ green bell pepper
- ½ red bell pepper
- 2 big stock cubes
- 2 teaspoons Nigerian curry powder
- Salt to taste
- 6 lumps of chicken (soft chicken)
- 1 tablespoon corn flour/starch (thickener)
- 1 teaspoon thyme
I use the tender chook (cockerel or rooster) for this sauce due to the fact the sauce tastes higher with it.
If you’re in the USA, use corn starch. If you’re in Nigeria, ensure the corn flour you use could be very first-class. The corn flour sold in Nigerian markets are not so fine.
The curry powder used on this sauce is the curry powder utilized in Nigerian recipes NOT the hot and highly spiced Indian curry.
Before you prepare
Rinse all your veggies very well. Scrape the carrot.
Cut the mushrooms into skinny slices like this.
Divide the onion into 2. Cut 1/2 into small portions and reduce the other half of into long skinny slices.
Cut the pink and green peppers into long thin slices.
Cut the carrot into thin half of moons.
Set the pieces of fowl in a pot.
Add the stock cubes (beaten), thyme and the 1/2 of the onion which you cut into tiny pieces.
Pour water to the equal level because the contents of the pot and start cooking on high heat.
While that is cooking, mix the corn flour/starch with a small quantity of water to get the consistency of evaporated milk. Or a touch bit more watery than evaporated milk.
When the fowl is cooked, take them off from the pot and set apart. Leave the stock (water from cooking the fowl) in the pot.
Add the curry powder, the carrot and mushrooms
Stir, cover and continue cooking, once more on excessive warmth.
Once it boils, add the peppers and the other half of the onion.
Stir and hold cooking for ninety seconds.
Add the thickener. Stir and upload the fowl.
Stir and add salt if vital and it is completed!