Welcome to another edition of Recipe Thursday. Today’s recipe is all about chicken gravy. There are different ways I love making chicken gravy either by using a lot more veggies, Irish potatoes, sometimes cabbage and so on but for this recipe I made it simple because one, it was all I had at the moment and two, I wanted a quick dish (your girl was hungry). I love chicken gravy because it is just rich in nutrients due to the chicken and vegetables and also very delicious ?. Enough talking, let’s get right into the cooking.
Ingredients I used for this recipe;
- Chicken (drumsticks)
- Frozen veggies (also good if you have fresh veggies of your choice)
- Maggi cubes
- Curry powder
- All purpose flour (preferably corn flour)
- Dry pepper (chili powder)
- White pepper
- Black pepper
- Scotch bonnet
- 1 Red bell pepper
- Ginger powder
- Garlic powder
- That’s it really and you don’t have to use or stick to every single ingredient I used. Like I always say, just make it your own.
How to make the chicken gravy:
- Boil your chicken using curry powder, maggi cubes, salt, chili powder, scotch bonnet, onions, white pepper, paprika, black pepper, ginger powder, garlic powder and a little drop of lemon. I used drumsticks for this dish (you can use any part of chicken of your choice).
- When the chicken has been boiled and tender, shred to your taste and lay aside.
- There should still be enough chicken stock to be used for the gravy. Depending on the quantity of your chicken stock, add a little water to it.
- After the water has been added, add your frozen veggies and cook slightly. Immediately after adding your frozen veggies, Put some flour into a bowl (preferably corn flour but I used all-purpose since I lacked corn flour) and mix until you get a fine mixture (shouldn’t really be thick) and then add it to the pot and stir immediately to avoid lumps from forming. The heat should also be on the low to avoid burning and overcooking. Do not overcook the veggies but cook them enough to be cooked and for the ingredients to penetrate, giving the veggies a nice taste.
- Keep stirring until your gravy is slightly thick (should not be too watery or too thick) and you are satisfied with your result, if not you can either add more water or flour depending on the thinness or thickness of the gravy.
- Now add your shredded chicken and sliced bell pepper before mixing thoroughly. Check for salt and pepper (pepper optional) and add if needed.
- After about five minutes and your gravy is gravilicious(if that is even a word), you can bring it down from the heat. Seeee…I told you it’s a quick dish.
- Serve with cooked rice like I did and maybe a grilled chicken or whatever your choice may be and enjoy.
I would turmeric if I had some at home but like I always say, you can use what you have available to still make an enjoyable dish.
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