Chicken Curry Sauce Recipe for 3 Servings

By Fareedah Abdulganiy

Introduction

Looking for a meal that’s bursting with flavour, easy to make, and pairs perfectly with white rice? This chicken curry sauce is a must-try! It’s a delightful combination of tender chicken chunks, colourful vegetables, and a creamy curry-infused sauce. Whether you’re cooking for family or friends, this dish will impress. Plus, it’s packed with nutrients, vibrant flavours, and a touch of spice to warm your taste buds. 

Why You Should Try This Recipe 

This chicken curry sauce is not only delicious but also incredibly versatile. It’s perfect for anyone who loves a hearty, home-cooked meal with a rich and creamy texture. The mix of fresh bell peppers, onions, and carrots adds a splash of colour and crunch, while the blend of spices gives it a warm, aromatic kick. Serve it with rice, bread, or even mashed potatoes—it’s guaranteed to be a hit! 

Ingredients

• 1 kilo Chicken breast (or preferred part) 
• 1 red, green, and yellow bell pepper 
• 1 big onion 
• 1 tsp salt 
• 1-2 tsp seasoning 
• 1 tps curry powder 
• 1 tsp each of thyme, ginger powder, garlic powder, black pepper, and ground red pepper 
• 2 medium carrots (optional, for added crunch) 
• 2 tps corn flour 
• 2-3 tps of vegetable oil 

Instructions

1. Prepare the Chicken

   Cut the chicken breast into preferred chunks and place in a bowl. 

   Add salt, seasoning, curry powder, ginger powder, garlic powder, thyme, black pepper, and red pepper. Mix thoroughly and set aside to marinate for at least 15 minutes. 

2. Prepare the Vegetables

   Slice the red, green, and yellow bell peppers into chunks or strips after removing seeds. 

Wash and slice carrots into thin rounds or sticks. 

Chop the onion into preferred sizes. 

3. Cook the Chicken

– Heat 1 tablespoon of vegetable oil in a pan over medium heat. 

Add half of the chopped onions and fry for 1 minute until aromatic. 

   Add the marinated chicken and stir until it cooks through. 

4. Make the Sauce 

   Mix 2 tablespoons of corn flour with 1 cup of water until smooth (no lumps). 

   Add 1½ cups of water to the cooked chicken, cover, and let simmer for 5 minutes. 

   Gradually pour in the corn flour mixture, stirring continuously. Let it cook for another 5 minutes to thicken. 

5. Sauté the Vegetables

– In a separate pan, heat 1 tablespoon of vegetable oil. 

   Add the remaining onions, curry powder, and thyme. Stir for 30 seconds. 

   Add the chopped bell peppers and carrots. Sprinkle it with salt and ½ tsp of seasoning. 

Sauté on low heat for 2-4 minutes to retain crunch and flavour. 

6. Combine and Simmer

   Pour the sautéed vegetables into the chicken sauce. 

Mix gently, cover, and let simmer for another 5 minutes to blend flavours. 

7. Serve

Serve the chicken curry sauce hot with steamed white rice and your favourite drink. 

Let me know how yours turned out! Did the vibrant flavours and creamy texture win your heart? Or did you add your own twist to the recipe? Would love to hear your experience!