Chicken In Onion Gravy
Showcasing your kitchen skills is really cool, you feel you can do anything with the right ingredients, and you actually beg visitors to come over so you can have a wider audience to appreciate your food. However, there’s also a big disadvantage to showcasing these skills. HACE has honed this to perfection.
Me: Babe, I feel like Chinese today. Lemon chicken is really on my mind.
HACE: O, good, we’re having Chinese today? Yippee! How many courses are you making.
Me: *thinking I didn’t hear right* Making ke? I mean I feel like going to Chopstix or Woks n Koi.
HACE: do you think that’s the best? I know you very well. You can cook much better than that (Psych!) and you might not be satisfied with their flavours.
Me: *this guy has finished my life* Ha, HACE, ok, I don’t know how to make corn soup, so I want to go there for that.
HACE: if you insist on eating lower quality than you cook, fine. When are we going?
Of course, by the time we finish the discussion, I’m too tired to dress up, I might as well make something at home. Now, we all know (especially HACE) that:
1) I can’t cook some dishes as well as the restaurants can; and
2)they have far more variety to offer. However, I just let him win
My dear sisters, this might happen to you as well, I just want to prepare your mind. Lol
Now to the recipe. I wish technology would evolve so you could smell food on a computer screen. If you could, I’m sure you guys would be running to the kitchen to make this. As this cooked, my whole house was like heaven! At some point I tried to analyse why the combination of ingredients would create such a sensational aroma. Well, I didn’t reach a complete analysis, so if you make this, please let me know.
The gravy itself is mildly spicy, the onions come out slightly sweet, and the chicken (OMG!) practically melts in your mouth. I can picture this with rice or mashed potatoes (Yummo). Make it, and tell me ‘how far’.
Chicken In Onion Gravy
This serves 8
- 1 whole chicken, cut into 8 pieces (or eight drumsticks/thighs)
- 4 large onions, sliced into rounds
- Paste of 5 cloves of garlic, 2 inch piece of ginger, and 4 atarodo
- 4 tablespoons of olive oil
- 1 tablespoon of cayenne pepper
- 2 1/2 tablespoons of salt, divided
- 1 tablespoon of ground coriander
- 2 stock cubes
- 1 tablespoon of turmeric
- 1 teaspoon of fennel seeds (optional)
- Slurry of 1 tablespoon of cornstarch and 3 tablespoons of water
Place chicken in a large bowl. Add 1 1/2 tablespoons of salt, and cayenne pepper. Mix well and set aside for 2 hours.
Put oil in a frying pan and set on high heat. After 2 minutes, add the chicken pieces.
Brown them on each side, about 2 minutes each, and set aside.
Pour the oil into a wok on medium heat. Add the garlic-ginger paste and stir.
After 1 minute, add the onions and turmeric. Stir for about 2 minutes.
Add 3 cups of water, the remaining salt, stock cube, fennel seed, and coriander, and bring to a boil.
Add chicken pieces, and cover the wok. Cook for 15 minutes.
Add the cornstarch slurry, stir, and cook for another 2 minutes.
Serve, and enjoy!