Nigerian Chicken Sauce
Nigerian chicken sauce is a quick, curry-scented stew of chicken and bright peppers that suits a crowd. The chicken spends an hour in a marinade of curry powder, thyme, garlic and stock, so the seasoning goes right through the meat. A spoonful of cornstarch paste thickens the cooking liquid into a glossy sauce. It is a regular at Nigerian parties, usually ladled over white rice.
Instructions
Cut the chicken breasts into bite-sized pieces and put them in a bowl with the finely chopped red onion, salt, curry powder, garlic powder, thyme, black pepper and one of the stock cubes. Mix well, cover the bowl and leave it in the fridge for about 1 hour.
While the chicken marinates, wash the carrots, bell peppers and white onion and cut them into whatever shapes you like. Stir the cornstarch with a little water until you have a smooth paste with no lumps.
Cook the marinated chicken in a little water until it is tender. If you want a deeper yellow color, stir in extra curry powder. Keep the cooking liquid, because it becomes the base of the sauce.
Heat a few tablespoons of vegetable oil in a pan. Add the white onion and carrot and stir fry with a wooden spoon for about 5 minutes.
When the chicken is tender and the liquid has reduced to the amount you want, add the chicken and its liquid to the pan of fried vegetables, along with the remaining stock cube, and stir everything together.
Stir in the cornstarch paste and simmer uncovered for about 5 minutes, until the sauce has thickened. Take the pan off the heat and serve with white rice or pasta.
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