This is another chicken curry sauce recipe i came up with, but a bit different, because of the addition of tiger nut milk, which made it a bit creamy.
secondly it was done in a low calorie cooking style with no limits...
Last christmas and new year in my house was all about chicken curry sauces, gizzard and turkeys, maybe next year would be about something else...this was made precisely for christmas, but it could be made anytime of the year also.
Chicken curry sauce (my low calorie and healthy way).
Ingredients - some cut out chicken. (i added some gizzard) - 1 cup of tiger nut milk( if you cant get or make one, you can use any other skimmed or preferably plant milk), - curry - salt - Ghana pepper - Lydia cheery spices(combination little cinnamon,coriander,black pepper,chili pepper) - ginger and garlic - onion - bay leaves - vegetables- carrot, spring onion, green peas etc - a little wheat for thickening(optional) - any no cholesterol oil like Mamador oil or plant base oil
Prep - wash your hands thoroughly and cut your meats into little chunks, then transfer to a pot or a bowl.
-add ½ of your blended, cut or crushed cloves of garlic and chunk of ginger to the pot.
- season the meat with a little salt and pepper, according to your preferred taste with your spices except stock cubes.
- live to marinate for 10-15mins, then put in a pot, add water to float and put on fire.
- while its cooking, prepare your veges cut in dices except the cabbage you cut in chunks.
- in your pot of chicken broth or water after it has boiled for 10-20mins, add some curry, salt, bay leaves, pepper, onion etc. Taste to make sure you are ok with the taste.
Note: i would advice, after your chicken has steamed for like 10-20min and the chicken is cooked and firm, use a spoon to bring out all the chicken, but you can leave the gizzard and continue cooking with the broth. Reason is it prevents your chicken from being too soft and too tender which leads to it scattering inside the sauce.
- add the tiger nut milk stir and leave to boil for another 5minutes.
- add the wheat, you can either melt it using water or your chicken broth/water from the pot, if not you can sprinkle directly into the pot and stir very well, then cover. What we want is for it to boil, melt and thicken.
Note: be careful not to add much thickener. Most times i don’t even thicken my sauce and it still comes out fine, you just cook it longer. In this case i just needed a bit of weight, so its optional.
If you must thicken start with little, allow it boil a little then check if you need to add more. Its best you start with little.
In this recipe or in curry sauces to me, you don’t need much of thickness you just need it not to be all watery.
Also, wheat is salty you would want to remember that when adding your salts and spices.
I use wheat if i want to thicken because its preferable to flour in terms of reducing the gluten content and especially if you want to keep your food as healthy as possible instead of corn flour or flour.
- if you taste and your ok with your meal, add your oil and stir, pour in back the chicken, add your veges and then stir lightly and cover.
- avoid leaving your veges for long not more than 2mins, to retain its freshness and color.
- serve and enjoy hot with rice or any other thing you wish...😋
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