Chicken In Tomato Gravy Recipes

Steps:

• Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Steps:

• Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

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.

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.

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Steps:

• In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
• Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
• Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
• Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
• Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
• Whisk the remaining yogurt and add. Cook for two to three minutes.
• Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
• Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
• To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.

Steps:

• Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken.
• In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
• In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened.
• Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil.
• Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside.
• Sprinkle with parsley and serve.

Steps:

• Heat 1 tablespoon oil in a skillet over medium flame.
• Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
• Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
• In the same skillet, sautee the diced onion until translucent.
• Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
• Whisk in about 1/2 cup of the chicken stock.
• Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
• If the gravy seems too thick, add more chicken stock.
• Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.