Curry Chicken Sauce. A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder.

Together they create a homemade curry blend. Olive oil - used for sautéing.; Fresh onion, garlic and ginger - these aromatics add a key depth of flavor.; Low-sodium chicken broth - to. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have Curry Chicken Sauce using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Curry Chicken Sauce

It's 1 kg of Chicken.
Prepare 400 ml of Coconut Milk.
It's 200 g of Irish potatoes.
It's 3 tbsp of Curry.
Prepare 3 of Cooking spoon peanut oil.
You need 200 g of Carrots diced.
It's 100 g of green beans diced.
Prepare 50 g of Green peas.
Prepare 100 g of Sweet corn.
Prepare 50 g of Spring onions.
It's 1 of Bulb onions.
Prepare 2 Cubes of Maggi seasoning.
It's 1 tsp of Thyme.
It's 1 tsp of Italian seasoning (optional).
It's 1 tsp of Rosemary.
Prepare 1 tsp of Chicken seasoning.
It's 5 g of Ginger chopped.
It's 5 g of Garlic chopped.
You need of Chicken broth as desired.
It's to taste of Salt.
It's of Water as required.

Place sauce in a large, deep skillet. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. If you love that mustard curry sauce from those grilled chopped chicken restaurants around Miami and South Florida, then this is the recipe for you.

Curry Chicken Sauce instructions

Wash chicken, cut into tiny bite sizes, put in a clean pot, add spices, onions, ginger and garlic and steam till cooked. After cooking, remove chicken in a plate and put broth in another plate..
Wash and dice all veggies, season with a little spice and stir fry for two minutes in very little oil and set aside.
In a wok, over low heat, add oil then add in curry and stir for 1 minute. Do not allow curry to burn. Add in coconut milk, then chicken broth and potatoes and allow to boil. Add little water here if the chicken broth you have is little and cannot make enough sauce..
Add your pre-cooked chicken to the boiling sauce. The potatoes will cook and dissolve as they will serve as a thickener for the sauce. You can choose to dissolve cornflour or normal flour in water and use as a thickener instead of using Irish potatoes..
Once your sauce starts boiling, season with your herbs and spices and allow to cook for another five minutes after which you add the stir fried veggies to it, stir and allow to simmer for a minute then turn off heat..
If using canned peas and sweet corn, do not add to the fresh veggies when stir frying, add them last to your sauce after putting in the cooked veggies, just before you stir simmer for a minute and turn off heat.
Serve with rice, sweet potatoes or any dish of your choice. Happy Eating!.

This version from the original Chicken Kitchen was made daily at their restaurant in Pinecrest, Florida. Someone I was friendly with made the sauce in small batches daily back in the day. In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. For the marinade: In a large bowl, mix together the marinade ingredients.