Chicken Curry Sauce
Whip up a mouthwatering chicken curry sauce that brings the vibrant flavors of India right to your kitchen! With tender chicken simmered in a rich blend of aromatic spices and creamy coconut milk, this dish is both simple and satisfying. Get ready to delight your taste buds with every spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- broccoli
- garlic
- onion
- all the colors of pepper
- spring onion
- water
🥩Meat & Seafood(2)
- chicken marinated in soy sauce, chili, thyme, mixed herbs, ginger
- chicken stock
🧂Spices & Seasonings(1)
- seasoning cubes
🍯Sauces & Condiments(1)
- soy sauce
📦Other(2)
- cornflour
- curry
👨🍳 Instructions
- 1
Marinate the chicken in soy sauce, chili, thyme, mixed herbs, and ginger.
- 2
Boil the marinated chicken.
- 3
Cut up onion, spring onion, peppers, and garlic.
- 4
Separate the chicken once cooked.
- 5
Add oil to a pan and then add chicken, onion, pepper, and garlic.
- 6
Add curry and soy sauce, and stir for about five minutes.
- 7
Add chicken stock, spring onion, and broccoli.
- 8
Add seasoning cubes and let it boil.
- 9
Mix cornflour with water and add to the sauce until desired thickness is achieved.
💡 Pro Tips
- ✓Bloom your curry powder in oil for 30-60 seconds before adding other ingredients to activate fat-soluble compounds and eliminate raw spice bitterness.technique30-60 seconds
- ✓Marinate chicken for minimum 30 minutes but maximum 4 hours with acidic ingredients like soy sauce to break down proteins without turning meat mushy.timing30 minutes - 4 hours
- ✓Add broccoli in the final 3-4 minutes of cooking to maintain vibrant color and crisp-tender texture, as overcooking destroys chlorophyll and creates sulfur compounds.timing3-4 minutes
- ✓Build your aromatics base by cooking onions until 70% translucent before adding garlic, since garlic burns faster and becomes bitter at high heat.technique70% translucent
- ✓Use chicken stock heated to 160-180°F when adding to prevent temperature shock that can cause proteins to seize and create a grainy sauce texture.ingredient160-180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Curry Sauce
Whip up a mouthwatering chicken curry sauce that brings the vibrant flavors of India right to your kitchen! With tender chicken simmered in a rich blend of aromatic spices and creamy coconut milk, this dish is both simple and satisfying. Get ready to delight your taste buds with every spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- broccoli
- garlic
- onion
- all the colors of pepper
- spring onion
- water
🥩Meat & Seafood(2)
- chicken marinated in soy sauce, chili, thyme, mixed herbs, ginger
- chicken stock
🧂Spices & Seasonings(1)
- seasoning cubes
🍯Sauces & Condiments(1)
- soy sauce
📦Other(2)
- cornflour
- curry
👨🍳 Instructions
- 1
Marinate the chicken in soy sauce, chili, thyme, mixed herbs, and ginger.
- 2
Boil the marinated chicken.
- 3
Cut up onion, spring onion, peppers, and garlic.
- 4
Separate the chicken once cooked.
- 5
Add oil to a pan and then add chicken, onion, pepper, and garlic.
- 6
Add curry and soy sauce, and stir for about five minutes.
- 7
Add chicken stock, spring onion, and broccoli.
- 8
Add seasoning cubes and let it boil.
- 9
Mix cornflour with water and add to the sauce until desired thickness is achieved.
💡 Pro Tips
- ✓Bloom your curry powder in oil for 30-60 seconds before adding other ingredients to activate fat-soluble compounds and eliminate raw spice bitterness.technique30-60 seconds
- ✓Marinate chicken for minimum 30 minutes but maximum 4 hours with acidic ingredients like soy sauce to break down proteins without turning meat mushy.timing30 minutes - 4 hours
- ✓Add broccoli in the final 3-4 minutes of cooking to maintain vibrant color and crisp-tender texture, as overcooking destroys chlorophyll and creates sulfur compounds.timing3-4 minutes
- ✓Build your aromatics base by cooking onions until 70% translucent before adding garlic, since garlic burns faster and becomes bitter at high heat.technique70% translucent
- ✓Use chicken stock heated to 160-180°F when adding to prevent temperature shock that can cause proteins to seize and create a grainy sauce texture.ingredient160-180°F