How to make chicken curry sauce

How to make chicken curry sauce,
Ingredients
☑ 6-8 pieces of chicken
☑ 2 cups of mixed vegetables, chopped
☑ 1-2 scotch bonnet peppers, chopped
☑ 3 stalks of spring onions
☑ 1 medium-sized onion, chopped
☑ 2 1/2 tbsp. of corn flour/plain flour/corn starch OR 3 large potatoes, boiled
☑ 3 cloves of garlic, minced
☑ 1 tbsp. ginger, minced
☑ 3 Maggi or Knorr cubes (chicken taste) ☑ 1 tbsp. of curry powder
☑ 1 tsp. of thyme
☑ 1 1/2 tsp. of garlic powder
☑ 1/2 tbsp. of vegetable oil for frying
☑ a pinch of turmeric for colour
☑ salt, pepper and extra chicken seasoning to taste.
Preparation
Step 1. Wash the chicken and season it with half of your curry powder and chicken seasoning, one teaspoon of garlic powder, as well as with all of the thyme and ginger. Add some salt there, too. Marinate the chicken and ingredient for an hour or more before cooking, if you have the time. Step 2. Grab your chopped and mixed vegetables and season them with one of the Maggi/Knorr cubes, the rest of your garlic powder and a tiny pinch of curry. Set them aside to marinate for half an hour. Step 3. After the time has passed, put your chicken in a large pot, cover it with water, add half of your chopped onion, some salt and pepper, as well as the rest of your flavour cubes and curry. Place the pot on the medium heat and let it cook.
Step 4. While the chicken is cooking, put a frying pan on a separate burner and heat up your vegetable oil on medium heat. When it is hot, add the rest of your onion and the minced garlic. Sauté those until your kitchen fills with their delicious smell. Then, add your vegetables (including scotch bonnet peppers), sauté the whole thing for several minutes and turn off the burner. Step 5. If you decided to use corn flour/plain flour/corn starch for thickening, it is time to add water to it and mix them together until they are nice and smooth. Alternatively, if you are using potatoes, do what we’ve said earlier (boil them, mash them and add water). Step 6. Check on your chicken. If it is soft, take it out of the stock, place the cooked vegetables in the stock and mix them together. Give it a little taste and add more seasoning if needed.
Step 7. Add your corn flour/plain flour/corn starch/potato puree to the sauce. Add it gradually so that you can control how thick your sauce is. Mix it all together. Step 8. Put the chicken back in the sauce and give it a stir. Add some turmeric to make the colours of the sauce pop. Step 9. As most of the ingredients are now thoroughly cooked, turn the heat off (if you have an electrical stove) and let the sauce simmer for a few minutes. If you have gas, leave it on the lowest flame possible for up to three minutes. Step 10. Your sauce is ready! Serve it with couscous, pasta, potatoes, or, most importantly, rice. Use spring onions for garnish.