Recipe

14 INGREDIENTS • 10 STEPS • 1HR

Chicken Gravy

Name: Chicken Gravy
Total time: PT3600.0S
Yield: 4
Ingredients: 900 gram Whole Chicken; 2 Onion; 2 Tomato; 15 Red Chili Pepper; 2 piece Fresh Ginger; 1 cup Coconut; 8 clove Garlic; 3 teaspoon Cumin Seeds; 2 teaspoon Peppercorns; 1 teaspoon Fennel Seeds; to taste Salt; 4 tablespoon Oil; 2 teaspoon Ground Turmeric; 1 Lemon

5

4 ratings

Your family will enjoy this comforting, spicy homemade gravy over their favorite mashed potatoes.

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Chicken Gravy

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Preethi Dhinesh

Your family will enjoy this comforting, spicy homemade gravy over their favorite mashed potatoes.

1HR

Total Time

$2.86

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 lb

Whole Chickens

2

Onions

2

Tomatoes

15

Red Chili Peppers

dried

2 pieces

Fresh Ginger

1 cup

Freshly Grated Coconut

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

Lemon, juiced

2 tsp juice per 4 servings

Nutrition Per Serving

VIEW ALL

Calories

444

Fat

26.4 g

Protein

21.5 g

Carbs

36.4 g

Add to plan

Chicken Gravy

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Preethi Dhinesh

Cooking InstructionsHide images

step 1

Chop the Onions (2), Fresh Ginger (2 pieces), and Tomatoes (2). Grate the Coconut (1 cup).

step 2

Clean and remove the skin from the Whole Chickens (2 lb). Chop the chicken into manageable pieces.

step 3

Rub the chicken pieces with half of the Ground Turmeric (1/2 Tbsp) and set aside for 30 minutes.

step 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.

step 5

Add the grated coconut and cook for another minute.

step 6

Let the contents cool. Place the contents into a blender with a bit of water and blend into a paste.

step 7

In the pressure cooker, heat some more Oil (2 Tbsp) and cook the chopped onions until translucent.

step 8

Add the chicken pieces and season with Salt (to taste).

step 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.

step 10

Serve hot with a drizzle of juice from Lemon (1).