Coconut Curry Gravy with Vegetables
Who else feels like coconut just has this ‘deep’ sweet taste that feels just like the healthy balance between junk and food? Okay, maybe I just love coconuts; I remember always tensioning our ‘mallam’ then to buy those N5 yellow biscuits that were half-filled with small round coconut-flavoured balls. The other half of the sachet of course was sheer air!Makes: Moderate-sized-pot of sauce
Prep time: 1hour
REQUIREMENTS
- 1 chicken thigh and chicken drumstick (i.e. a whole chicken lap cut into smaller pieces)
- 2 medium-sized Carrot
- 1 green bell pepper
- 1 red bell pepper
- 1 handful green Peas
- 1 large Onion
- 2 tablespoonful Curry powder
- 1 teaspoon Garlic powder (optional)
- Half teaspoon Thyme
- 1 teaspoon grated Ginger
- 3 stock cubes (seasoning cubes)
- chili pepper (to taste)
- 2 tablespoonful Corn Starch
- 1 (14oz) Can Coconut Milk
- 2 tablespoonful Vegetable oil
- Salt to taste
What you do
- Marinade the chicken pieces with the curry powder, thyme, chili pepper and one stock cube. Set aside for later use.
- If you haven't done this yet, grate the ginger, dice the carrots, then de-seed and cut the green and the red bell peppers and onions. Set aside for later use.
- Mix coconut milk and corn starch together.
- Heat up oil, add the chopped onion and garlic (if you'll be using it); add the marinated chicken and stir fry to caramelize the onions and brown the chicken.
- Now, add the coconut milk and corn starch mixture and simmer until it thickens. Then add the chopped carrots, green & red bell peppers, and green peas. Add the grated ginger and mix thoroughly.
If the sauce is too thick, add a little water, add the remaining stock cube and salt to taste. Leave to cook until the chicken is tender and the veggies are well cooked. - Serve and enjoy with rice, pasta, plantains or potatoes.
Click here to get all the ingredients
Return to Galleria Health & Lifestyle Nigerian Dishes Recipe Index