A flavorful chicken sauce infused with spices and vegetables, perfect for serving over rice or noodles.
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Chop the chicken into bite-sized pieces.
Dice the onion, carrots, and bell peppers.
Peel and cube the Irish potatoes.
In a large pan, heat the sesame oil over medium heat.
Add the chopped onion and sautΓ© until translucent.
Stir in the chicken pieces and cook until browned.
Add the curry powder, thyme, and seasoning cubes, mixing well.
In a separate bowl, mix the cornflour with a little water to create a slurry.
Add the Irish potatoes, carrots, and bell peppers to the pan.
Pour in the dark soy sauce and stir to combine.
Add enough water to cover the ingredients and bring to a simmer.
Once the potatoes are tender, stir in the cornflour slurry to thicken the sauce.
Cook for an additional few minutes until the sauce reaches the desired consistency.
For a spicier sauce, add chopped chili peppers.
You can substitute the chicken with tofu for a vegetarian option.
Serve the sauce over rice or noodles for a complete meal.
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before cooking.
What can I substitute for dark soy sauce?
You can use regular soy sauce, but the flavor will be slightly different.
How can I make this dish vegetarian?
Replace the chicken with tofu or tempeh and use vegetable broth instead of water.
Can I add other vegetables?
Absolutely! Feel free to add any vegetables you like.
How long can I store the leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
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