Recipe: Chicken Gravy

Chicken Gravy

4 servings

This is easy enough to prepare for a weeknight meal. Serve with steamed long-grain rice or nan. Adapted from a recipe by Uma Anandakrishnan of Ellicott City. Anandakrishnan recommends using fresh ginger and garlic, not jarred/prepared ginger and garlic pastes, for this recipe.

1-inch piece ginger root, peeled and smashed with a rolling pin

4 to 5 medium cloves garlic, smashed

2 pounds bone-in skinless chicken thighs, each thigh cut in half (half of the chicken pieces will have bones)

Water

1 large onion, halved and thinly sliced

1 tablespoon chili powder

1 teaspoon salt

1/2 cup freshly grated coconut (may substitute frozen unsweetened coconut, thawed)

2 teaspoons canola or olive oil