Your family will enjoy this comforting, spicy homemade gravy over their favorite mashed potatoes.
Total Time
1hr
5.0
4 Ratings
Author: Preethi Dhinesh
Servings:
4
Ingredients
•
2
lb
Tyson® Whole Chickens
•
2
Onions
•
2
Tomatoes
•
15
Red Chili Peppers
•
2
pieces
Fresh Ginger
•
1
cup
Freshly Grated
Coconuts
•
8
cloves
Garlic
•
1
Tbsp
Cumin Seeds
•
1/2
Tbsp
Peppercorns
•
1
tsp
Fennel Seeds
•
to taste
Salt
•
1/4
cup
Oil
•
1/2
Tbsp
Ground Turmeric
•
1/2
Tbsp
Lemon Juice
Cooking Instructions
1.
Chop the
Onions (2)
,
Fresh Ginger (2 pieces)
, and
Tomatoes (2)
. Grate the
Coconuts (1 cup)
.
2.
Clean and remove the skin from the
Tyson® Whole Chickens (2 lb)
. Chop the chicken into manageable pieces.
3.
Rub the chicken pieces with half of the
Ground Turmeric (1/2 Tbsp)
and set aside for 30 minutes.
4.
In a pressure cooker, add
Oil (2 Tbsp)
Fry the
Red Chili Peppers (15)
,
Cumin Seeds (1 Tbsp)
,
Peppercorns (1/2 Tbsp)
,
Fennel Seeds (1 tsp)
, ginger, chopped tomatoes and
Garlic (8 cloves)
. Cook until the tomatoes are mushy.
5.
Add the grated coconut and cook for another minute.
6.
Let the contents cool. Place the contents into a blender with a bit of water and blend into a paste.
7.
In the pressure cooker, heat some more
Oil (2 Tbsp)
and cook the chopped onions until translucent.
8.
Add the chicken pieces and season with
Salt (to taste)
.
9.
Transfer the contents from the blender to the pressure cooker, add a little water and bring it to a boil until the raw masala smell goes away. Now close the lid of the pressure cooker and cook for 3 whistles. Allow it to cool and open the pressure cooker.
10.
Serve hot with a drizzle of
Lemon Juice (1/2 Tbsp)
.
Nutrition Per Serving
CALORIES
456
FAT
26.5 g
PROTEIN
21.9 g
CARBS
38.9 g
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