Chicken And Tomato Gravy Recipes

SHALLOW-FRIED CHICKEN WITH SOUTHERN TOMATO GRAVY

Steps:

• Preheat the oven to 200°F and coat a shallow baking pan with nonstick spray.
• If your chicken breasts have tenderloins attached, remove them and reserve for another use.
• Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of 1/2-inch.
• Whisk the egg and milk together in a shallow dish (a pie plate works well). Thoroughly combine the cornmeal, breadcrumbs, salt and pepper on a plate or sheet of wax paper.
• Dip each piece of chicken in the egg, then coat with the cornmeal mixture, pressing gently to get a solid, even coating.
• Add about 1/8-inch of oil to a large, heavy frying pan and heat over medium-high heat. Add the chicken breasts in a single layer and cook, turning several times, until golden brown, 2-1/2 to 3 minutes per side.
• Transfer to the prepared baking pan and place in the oven to keep warm while you make the gravy.
• Wipe any remaining oil from the pan and melt the butter over medium heat. Sprinkle in the flour and whisk until blended. Continue cooking, stirring constantly, until the mixture is smooth and develops a pale, golden color, 2 minutes.
• Add the onion and garlic and continue cooking, stirring frequently, until the onion has softened, 3 to 4 minutes longer. If you find the mixture starting to brown, turn down the heat.
• Stir in the tomatoes, chicken broth and milk and cook, stirring frequently, until the sauce has a thick, gravy consistency. Season to taste with salt and freshly ground pepper.Note: If you feel the gravy is too thick, add a little extra chicken broth and milk in equal amounts.
• To serve, plate individual servings of the chicken, spoon a little gravy on top, and place the remaining gravy in a bowl to pass at the table. Serve with mashed potatoes, rice or biscuits.

CHICKEN IN TOMATO ONION GRAVY RECIPE

Steps:

• To begin making Chicken In Tomato Onion Gravy Recipe, take onions, green chillies and tomatoes (de seeded) in a mixer jar and grind to a smooth paste.
• In a pressure cooker, add the onion-chilli and tomato paste, curd, salt, chicken masala powder, lemon juice and ginger garlic paste. Stir to combine.
• Add the chicken pieces and about half cup of water and close the lid of the pressure cooker and cook on high flame for about 3 whistles or till the chicken is cooked till tender.
• Once the pressure is released on its own, heat a bit of oil in a kadai and once the oil is hot, transfer the gravy of the cooked chicken from the pressure cooker. Retain the cooked chicken in the pressure cooker. you may do this by refraining the chicken with a slotted spoon while pouring the gravy.
• Cook for a few minutes while stirring, till the gravy starts bubbling and thickening.
• Once the gravy is thickened to desired consistency, add the chicken pieces to the kadai, close a lid and cook on a low flame for about 5 minutes or till the flavours seep in a bit more in the chicken pieces.
• Garnish with chopped coriander leaves and serv.
• Serve Chicken In Tomato Onion Gravy Recipe along with Homemade Butter Naan Recipe (Soft Yogurt Bread) or Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Pickled Onions for a complete meal.

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

CHICKEN IN TOMATO GRAVY

Steps:

• Blend spices until fine. Heat oil and fry chicken until brown.
• Remove chicken and fry spices for 2 minutes.
• Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
• Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.

OLD FASHIONED TOMATO GRAVY WITH CHICKEN

Steps:

• Cook bacon until crisp. Remove to paper towels to drain; discard all but 2 Tbsp drippings.
• Cook onion in drippings until tender.
• Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
• Gradually add tomatoes and juice; stir well.
• Bring to a boil over medium heat. Cook and stir for 2 minutes.
• Reduce heat; simmer uncovered for 15 to 20 minutes or until thickened; stirring occasionally.
• Stir in bacon.
• Add fried chicken and heat through or serve over biscuits.

CHICKEN IN TOMATO GRAVY RECIPE

Steps:

• Mix all the ingredients for chicken and set aside.
• Take all ingredients given for puree and puree smoothly.
• Now heat 1 tblspn of oil in a pan, add in pureed masala and cook till oil separates and it gets thick and dried up.
• Now add in water and bring it to a boil.
• Meanwhile in another pan, add in 1 tblspn of oil and add in chicken and stir fry them for 5 mins till it is half cooked.
• Now add this to the boiling gravy and cover and simmer for 8 to 10 mins till oil floats on top.
• Now add in kasuri methi leaves and coriander leaves. Mix well.
• Serve with a dollop of cream.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.