Veggie Chicken Gravy is a Nigerian style Veggie infused Gravy recipe. The recipe is a quick and pretty straightforward one. Veggie Chicken Gravy is my go-to quick Rice sauce cos all it involves are rich Chicken stock and Veggies and you’re good to go.
Now, because Chicken stock is quite fluid, it requires some sort of thickener to improve the constitency. For thickening, you can use either puréed Boiled Potatoes, Cornflour or Plain Flour. I don’t really like using Potatoes as thickener albeit the healthiest option, I tend to use Cornflour more. I usually use fresh Veggies for this recipe but it was an impromptu meal and had to make do with frozen Veggies. Also, I prefer to use diced Veggies instead of sliced but the veggies I use were pre-cut. I would advise to use fresh Veggies for maximum flavour.
Veggie chicken Gravy is commonly served at parties to go with Fried or Boiled Rice though it goes pretty well with Potatoes, Pasta and Couscous as well.
6-8 Cut Pieces of Chicken
2 Cups Chopped Mixed Vegetables ( Preferably Carrots,Green beans, Red and Green Pepper and Cabbage)
1-2 Scotch Bonnet Chopped
3 Stalks Spring Onions Sliced
1 Chopped Onion
2.5 Tablespoons Corn flour/ Corn Starch or Plain Flour
3 Cloves Garlic Minced
1 Tablespoon Minced Ginger
3 Knorr Chicken Cubes
1 Tablespoon Curry Powder
1 Teaspoon Thyme
1 Teaspoon Garlic Powder
1 Tablespoon Chicken Seasoning
Salt to taste
First, clean the chicken thoroughly, then season with 1/2 Teaspoon Curry and Thyme, 1 Teaspoon Garlic Powder, 1 Tablespoon Minced Ginger, 1/2 of the chicken seasoning and salt to taste. Leave to marinate for at least an hour…
Also, season the vegetables with 1 Knorr Cube, 1/2 Teaspoon Garlic Powder and 1/5 Teaspoon Curry, leave to marinate for 30 minutes…
After marination, place the chicken in a big pot, add water to cover, season with 1/2 sliced Onions, the Knorr Chicken Cubes, some more chicken seasoning, the rest of the Curry powder and salt to taste…
While that’s boiling, get yourself a frying pan or wok, add 1/2 Cooking spoon Vegetable oil, place on a hob on medium heat, when it heats up, add the Garlic and Onions, sauté till fragrant, then add the marinated vegetables, sauté for 3-4 minutes, then set aside…
If you end up using too much oil like I did, just leave to drain in a colander after frying….
Mix the Cornflour/Corn starch or Plain Flour with half a cup of water, mix till smooth..
If you would rather use Potatoes to thicken, you’ll need 3 big Potatoes. Simply boil till soft, then puree in a blender or pound in a mortar with water till smooth and add to the gravy.
Check on the Chicken, when it’s soft, remove the Chicken from the stock and set aside, then add the sautéed Veggies into the Stock, combine, then taste for Salt and Seasoning, adjust if necessary….
Next, pour in the Cornflour/ Starch mix, this will thicken the Gravy, don’t add it all at once, add intermittently, so you can control the thickness…
Stir and combine, then add the Chicken back into the Gravy….
Combine, then switch the heat off and allow to simmer for 3 minutes with the residual heat, and it’s ready…
Serve with Boiled Rice, Pasta, Couscous or Potatoes….