This Coconut curry gravy is nourishing, tasty and simply delicious. You can replace the chicken with beef or prawns as you want it, and lots of vegetables for a more healthy meal.
Coconut Curry Sauce Ingredients:
– 1 chicken thigh and drumstick or 3 large pieces of beef chopped into smaller sizes or prawns
– 4 medium sized carrot
– 2 green bell pepper
– 2 red bell pepper
– 1 handful green peas
– 1 large onion
– 4 spring onions
– 2 sliced scented leaves (efirin)
– 3 tablespoonsful of curry powder
– 1 teaspoon garlic powder(optional)
– 1 teaspoon thyme
– 1 teaspoon grated ginger
– 3 stock cubes(or maggi chicken)
– chilli pepper (to taste)
– 2 tablespoonsful of corn starch
– 1 can sweet corn
– One 14oz Can Coconut Milk or a cup of fresh coconut juice
– 3 tablespoonsful of Vegetable oil (preferably cholesterol free or olive oil)
– Salt to taste
Tip: You can use less veggies if you want to.
1. Marinade the chicken pieces with the curry powder, thyme, chilli pepper, scented leaves, grated ginger and garlic and one stock cube. Cover and set aside for later use.
2. Peel and dice the carrots,green pepper, green beans, and spring onions then de-seed and cut the green and red bell pepper and onions. Set aside for later use.
3. Mix the coconut milk/juice and corn starch together.
4. Pour sweet corn into a sieve to strain out the water.
5. Heat up the oil, add the chopped onion and garlic add the marinated chicken and stir fry to caramelize the onions and brown the chicken.
6. Now, add the coconut milk and corn starch mixture and simmer until it thickens. Then add the chopped carrots, greenpepper, green beans, spring onions, sweet corn and red bell pepper and green peas. Add the remaining 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.
Please cook on low heat so the veggies don’t get over-cooked and lose nutrients.
Serve and enjoy with rice, pasta, plantains or potatoes.
Tip: The sauce will thicken further when it cools.