Recipe: Chicken Gravy
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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
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