Chicken Gravy

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

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

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

In a pressure cooker, add Oil (2 Tbsp) Fry the Red Chili Peppers (15), Cumin Seeds (1 Tbsp), Peppercorns (2 tsp), Fennel Seeds (1 tsp), ginger, chopped tomatoes and Garlic (8 cloves). Cook until the tomatoes are mushy.

Add the grated coconut and cook for another minute.

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

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

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

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.

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