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Friday, 21 April 2017

how to cook mixed vegetables curry sauce

This is my go-to vegetable sauce. It's brisk, it's simple and it's flavorful! It's the ideal match for bubbled white rice. Enjoy a reprieve from fricasseed tomato stew and attempt the Mixed Vegetables Curry Sauce today.


The vegetables underneath are my most loved mix of vegetables to utilize yet don't hesitate to expel some of them and include your most loved vegetables. Simply ensure that there's carrot in there on the grounds that it gives this sauce a rich heavenly taste.

  • 1 carrot 
  • 1 onion 
  • 3 mushrooms 
  • ½ green chime pepper 
  • ½ red chime pepper 
  • 6 chunks of chicken (delicate chicken) 
  • 1 tablespoon corn flour/starch (thickener) 
  • 1 teaspoon thyme 
  • 2 major stock 3D squares 
  • 2 teaspoons Nigerian curry powder 
  • Salt to taste 

Notes on the fixings 

  • I utilize the delicate chicken (cockerel or chicken) for this sauce in light of the fact that the sauce tastes better with it. 
  • In the event that you are in the USA, utilize corn starch. On the off chance that you are in Nigeria, ensure the corn flour you utilize is fine. The corn flour sold in Nigerian markets are not all that fine. 
  • The curry powder utilized as a part of this sauce is the curry powder utilized as a part of Nigerian formulas NOT the hot and fiery Indian curry. 

Before you cook the Mixed Vegetables Curry Sauce 

  • Flush every one of your vegetables exceptionally well. Rub the carrot. 
  • Cut the mushrooms into thin cuts this way. 
  • Partition the onion into 2. Cut half into little pieces and cut the other half into long thin cuts. 
  • Cut the red and green peppers into long thin cuts. 
  • Cut the carrot into thin half moons. 

Cooking Directions 

  • Set the bits of chicken in a pot. 
  • Include the stock shapes (squashed), thyme and the half of the onion that you cut into small pieces. 
  • Pour water to an indistinguishable level from the substance of the pot and begin cooking on high warmth. 
  • While that is cooking, blend the corn flour/starch with a little amount of water to get the consistency of dissipated drain. Or, on the other hand a tad bit more watery than dissipated drain. 
  • At the point when the chicken is cooked, take them off from the pot and put aside. Leave the stock (water from cooking the chicken) in the pot. 
  • Include the curry powder, the carrot and mushrooms 
  • Mix, cover and keep cooking, again on high warmth. 
  • When it bubbles, include the peppers and the other portion of the onion. 
  • Mix and keep cooking for 90 seconds. 
  • Include the thickener. Mix and include the chicken. 
  • Mix and include salt if vital and it's finished! 

You should be cautious so you don't overcook the vegetables. Present with bubbled white rice.

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