Monday, 2 July 2012

Veggie Chicken Gravy Sauce

This is a sauce i never get tired of making. It's a modernization of the normal plain gravy sauce . It's easy to prepare and it usually leaves the whole house with a wonderful aroma every single time. What makes this particular gravy recipe unique is the combination of colored vegetables added to it giving it that wonderfully unique aroma, color and taste. Whenever i make it, i usually thicken the sauce with starch made of either wheat flour or cornstarch/cornflour.
Ingredients:
•Chicken(1 kilo), cut into parts

•2 Yellow Scotch Bonnet pepper + 1 red, diced

•1 clove garlic, minced

•5 medium sized carrots

•2 Green Bell pepper

 •Green beans (a handful), diced

•1/2 cup flour/corn strach

•Seasoning cubes

•1 medium bulb red Onion, diced 

•1 tbsp.Thyme 
•2 tbsps. Curry 
•Salt (to taste)

Preparation:
1. Set the diced vegetables aside 

First, lets Make the chicken stock...<<<<<Original recipe here

1. Place the chicken pieces in a pot; add your chopped onions, minced garlic, scotch bonnet pepper, Seasoning cubes, Thyme & Curry powder.

2. Pour enough water to just cover the contents of the pot and start cooking. 

3. About 25minutes into cooking the chicken, add the salt (Adding the salt at the beginning toughens the chicken thereby increasing the cooking period)

4. The whole process usually takes about 30minutes on medium heat with a normal cooking pot to cook my chicken the way I like it. Just make sure you keep an eye on it so that it does not get too soft.

5. When the chicken is done, remove the cooked chicken in a separate bowl leaving the stock

6. In a separate bowl, add a little water into your wheat flour or cornstarch/cornflour and stir quickly making sure it doesn't form clumps. its ready when it is of dropping consistency (like melted ice cream) 

7. At low heat, add the starch gradually to the chicken stock, while continually stirring to ensure it mixes properly and does not clump. 

8. Leave it for about 3mins till it thickens a little.

9. Add your chopped vegetables and chicken then cover and leave to boil for another 5mins


10. Remove from the burner and serve with Boiled rice or spaghetti


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68 comments:

  1. Anonymous7:48 am

    nice posting. thanks for sharing

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    Replies
    1. Ɣ☺ΰ r welcome anon!

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  2. Anonymous1:51 pm

    my kitchen is inspired

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  3. Anonymous10:33 am

    have you try blended irish potatoes as thickener?? healthier

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    Replies
    1. No I haven't. Would definitely try it one of these days...Thanks 4 the tip anon.

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    2. I love gravy, I aslo dice gizzard and add it, its very nice.

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    3. Sure you can add gizzard.

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  4. mopleasure10:44 am

    Dobby.. Thanks 4 what you do. I'm a bachelor, and much as I hardly comment here, I help myself to healthy chunks of ur recipes on here. And U have a very simple way of explaining d procedures. Thank U. I'm now a terrific cook in d eyes of my buddies and d ladies especially ;)
    Just keep ur head in here, U surely are going places. U'll see. Compliments of d season. Ciao!

    ReplyDelete
    Replies
    1. awww!! Thanks a milli :D....this just made my day, God bless!

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  5. Anonymous8:00 pm

    I DONT UNDERSTAND D START PART,U SAID WE SHD USE FLOUR,IS IT THE SAME AS STARCH?

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    Replies
    1. Wheat Flour is quite different from Corn starch. If you don't have wheat flour, you can use corn starch as a substitute instead. They are both used as thickeners in the preparation of gravy sauce.

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  6. Anonymous2:11 pm

    Can the gravy sauce be used to eat basmati rice or what kind of sauce would u recommend for d indian rice pls replyy looking fforward to preparing sumtin delicious and different for my family this weekend

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    Replies
    1. Hi Anon! Gravy sauce can be used used for any type of rice including basmati and indian rice. Your family is in for a treat this weekend :).

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  7. Anonymous8:28 am

    Dobby please forgive my ignorance what is yellow scotch bonnetpepper(diced) Seasoning? Please.

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    Replies
    1. That's Okay Anon :). Yellow Scotch bonnet is also Known locally as yellow pepper or Nsukka pepper in the nigerian market. To 'Dice' means to chop it to little bits. Seasoning could be the normal stock cubes such as maggi or Knorr.

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  8. Thanks Dobby for this recipe you shared, am inspired and can't wait to prepare this for my family. Pls is the wheat flour the same with the wheat flour use for making wheat swallow and have you given the potato paste a trial, if yes what's the result like. Expecting your response. Thanks alot.

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    Replies
    1. Thanks flora! The wheat flour mentioned is the type used in baking and not the type used in preparing wheat meal swallow. No I haven't tried using potato paste.

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  9. Anonymous9:41 am

    Thanks Dobby,Love U loads
    U rily do d explanation thingy vividly..
    Kudos!

    ReplyDelete
  10. Anonymous2:18 pm

    Hi I am new here, and I love your recipies. with the potatoes, do you have to boil it before blending or how should it be done? Please let the person who suggested it let us know, will like to try it out, Many thanks, Good work Dobby, God bless!

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  11. Ejiro1:24 pm

    Dis is a sauce I actually love making, I love using spring onions in it as well...I love your blog debbie

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  12. nancy9:36 pm

    Yaay. I just prepared for my family gravy sauce and rice for dinner. Tnx to Dobby! You rock darling :D

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  13. Plzz the person who suggested the potatoes' should we boil it before blending

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  14. boil then pound it
    defore adding it to the sauce

    ReplyDelete
  15. Mrs Morgan11:15 am

    Hello dobby,tnk u 4 dis recipe I made ds last 9t wt d irish potatoes as d thickner and it came out well.infact hubby enjoyed it and ask 4 d genesis

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    Replies
    1. Awww!!! you are most welcome mrs morgan. Thanks for the feedback :)

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  16. Anonymous1:40 pm

    Hi, pls I want to y d sauce was white wen d flour was added nd later lookin as if oil was added wen ready

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    Replies
    1. What type of stock did you use?

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  17. Anonymous8:17 pm

    Hello dobby,I love this blog.it makes cooking easier and fun.meanwhile have you tried frying the flour with the onion and garlic before adding the chicken stock?it makes the sauce lighter.just something I tried and I feel like sharing with the house.

    ReplyDelete
    Replies
    1. Awww!!! i haven't tried that method but would definitely do so and give a feedback.Thanks for sharing anon :).

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  18. sabina yinkere4:09 pm

    wow this is realy nice, v been lookn for an alternative to stews and what v u, thanks mam, will definitely try it tonight. god bls u. sabina

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    Replies
    1. Thanks sabina, do let us know how it goes.

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  19. Was looking for something different for Christmas. Now I've got one. Thanks.

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  20. Anonymous7:14 am

    Thanks a bunch, seriously did is wat I've been looking for, can I shred d carrot rather than dicing

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    Replies
    1. No you can't. if you shred the carrot, it'd end up being very soggy once it gets into the sauce and you won't enjoy it.

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  21. Anonymous5:13 pm

    Nice!! Can one use turkey? Or mix chicken and turkey?

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    Replies
    1. Sure you can. Any type of meat can be used for this but Chicken/ Turkey seems to be the most preferred.

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  22. Anonymous11:06 am

    Hi Dobby, thanks for this recipe God bless u. I am a director of an NGO in calabar specially for PWDs (Persons with Disability) and as always I call for get together every new year and cook for them(also share gifts like provisions and food stuffs) dis year I was like "am tired of Rice and Stew" then I read ur post, now they Loved me more. God bless u mma. Esther Bassey(Calabar)

    ReplyDelete
    Replies
    1. Yaayyy!!! Thanks for the feedback Esther, God bless you too :)

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  23. Anonymous12:20 pm

    Thanks dobby, I will try it tonight though I have seen it somewhere but can't fathom the receip now I know. Great job keep it up

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  24. Anonymous7:18 pm

    I love this can't wait to try it out. Bt wld it be nice if the chicken is shredded,

    ReplyDelete
    Replies
    1. Yes it would actually. i've tried it once and it came out really nice.

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  25. Anonymous6:54 pm

    I'm going to try cos its easy N well explained

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    Replies
    1. Thanks Anon! do give us a feedback once you do :)

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  26. Anonymous3:38 pm

    I tried it dis easter and it came out well..Wow thanks So mucho Dobby!

    ReplyDelete
    Replies
    1. thank you too for the feed back Anon! :)

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  27. Anonymous3:52 pm

    Evry 1 is all about rice,what abt couscous,can I eat wit couscous.

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    Replies
    1. You can eat cous cous with light stew as shown HERE

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  28. Anonymous4:48 pm

    I was searching for a gravy recipe until I stumbled on this blog. The picture of the chicken gravy was convincing enough, then you nailed it will the step by step preparation. Already salivating can`t wait for the weekend to give my family a good treat. Thanks, will keep glued to this blog for more recipes.

    ReplyDelete
    Replies
    1. Thank you Anon, glad you found it useful. Do keep in touch ;)

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  29. Anonymous6:46 pm

    I am trying mine now, it is coming out well. Thnx

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  30. Hi Dobby,I made this sauce and realized that after refrigerating the left over it thickens back,I use flour as my thickener,how can I get it back to being light like it was when it was first made. Keep up the good work.

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    Replies
    1. Hi mary, once it's heated up it becomes light but when left to cool it thickens.

      Delete
  31. chidimma2:42 pm

    Wow just made Dis today and My husband is So Happy. Dobby u are a genius

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    Replies
    1. glad it turned out great chidinma, thanks for the feedback :)

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  32. can thhis be also called chicken casserole.
    tnx though

    ReplyDelete
    Replies
    1. No it can't be called chicken casserole.

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