How to make chicken sauce Nigerian style

Sunday, July 19, 2020 at 2:36 PM by Adrianna Simwa

Are you looking for a great meal to prepare? How about you try making delicious Nigerian chicken sauce? With this simple recipe, even a novice will manage to make a delicious dish! Interested? Just have a look at this recipe on how to make chicken sauce Nigerian style.

How to make chicken sauce — Image: pixabay.com
Source: UGC

Nigerian chicken sauce is considered to be one of the cultural trademarks of the country. You don't have to be a chef or buy some expensive ingredients to make it. The ingredients are quite simple and available at any local mall or market place.

Let's get to it!

A recipe on how to make chicken sauce Nigerian style

Here is the recipe to follow in order to make mouth-watering Nigerian chicken sauce.

Ingredients

One kilogram of chicken meat (wash and cut it into pieces);
Two yellow scotch bonnet peppers;
Two green bell peppers;
One red scotch bonnet pepper (all the peppers must be cleaned and diced);
One clove of garlic (peel and mince it);
Five carrots of medium size;
A fistful of green beans (dice them);
Half a cup of flour or corn starch;
One red onion (peel, wash, and dice it);
Seasoning cubes (to taste);
One tablespoonful of thyme;
Two tablespoonfuls of curry powder;
A pinch of salt.

Directions

Start by washing the vegetables. Do this thoroughly and let them dry.
Dice the red and yellow scotch bonnet peppers, bell peppers, onion, green beans, and carrots.
Mince the garlic clove.
Wash the chicken and cut the meat into equal pieces.

Put meat, seasoning cubes (optional), minced garlic, diced onion, and scotch bonnet peppers in a saucepan. Add thyme and curry.
Pour water to cover the ingredients and let it start boiling over high heat.

Nigerian chicken sauce — Image: youtube.com, @Tasty City, gifs.com (modified by author)
Source: UGC

After nearly 25 minutes, add salt and turn to medium heat. In 5 or 10 minutes, you will see that the meat is soft and ready.
Remove the meat from the saucepan and leave the stock in the pot. You will need it a bit later. The stock is the main ingredient for the sauce because it has all the tastes of chicken, vegetables, and seasonings.

In a separate bowl, dissolve flour or cornstarch with water. Stir it thoroughly and intensively to get rid of lumps. It has to be smooth and thick - kind of like cream.
Take the stock and put it on low heat. Slowly pour the starched or floured liquid there. Again, be careful and stir continuously. In three to five minutes, the stock will thicken.