GRANDMA HAWLEY'S TOMATO GRAVY
Provided by Food Network
Time 2h30m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
- Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
- Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHICKEN IN TOMATO ONION GRAVY RECIPE
Chicken In Tomato Onion Gravy Recipe is a delicious and mouth watering gravy that you can make on special occasions and feasts. Ground onions and green chillies add a nice flavour to the gravy and the pureed tomatoes and chicken masala give a bright red colour. This juicy chicken curry is delicious to taste and really quick to make, even for weeknight dinners. 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. If you like this recipe, try more recipes like Creamy Butter Chicken Recipe Srilankan Chicken Curry Recipe Nandan Kozhi Recipe (Kerala Style Chicken Curry) Kori Gassi (Mangalorean Style Chicken Curry In Coconut Gravy)
Provided by Amina K
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 11
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.
CHICKEN AND TOMATO GRAVY
What a tasty and simple meal! The chicken thighs cook to be very tender. The tomato gravy is flavorful and full of tomato and veggie chunks. One comforting dinner... Grandma would be proud!
Provided by Kathy Sterling
Categories Gravies
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Remove skin from chicken and season with salt and pepper.
- 2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
- 3. Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
- 4. Serve hot over steamed rice. Enjoy!
CHICKEN IN TOMATO GRAVY
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 217.2, Fat 16.1, SaturatedFat 3.4, Cholesterol 42.5, Sodium 368.4, Carbohydrate 6.9, Fiber 1.4, Sugar 4, Protein 11.9
SHALLOW-FRIED CHICKEN WITH SOUTHERN TOMATO GRAVY
Topped with creamy, Southern-style tomato gravy, these crisp, golden, cornmeal-crusted chicken breasts are shallow-fried until tender and juicy.
Provided by Lynne Webb
Categories Chicken
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 539 kcal, Carbohydrate 40 g, Protein 56 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 203 mg, Sodium 532 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
OLD-FASHIONED SOUTHERN TOMATO GRAVY
Steps:
- Gather the ingredients.
- Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
- Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
- Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
- When the fat has melted and the foaming subsides, add the flour.
- Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
- Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
- Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
- Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
- Garnish the sauce with a sprinkling of chopped fresh parsley and serve.
Nutrition Facts : Calories 123 kcal, Carbohydrate 10 g, Cholesterol 23 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 168 mg, Sugar 4 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN IN TOMATO GRAVY RECIPE
Chicken in Tomato Gravy Recipe with step by step pictures. This juicy chicken curry is delicious to taste and really quick to make.
Provided by Aarthi
Categories Chicken Recipe
Time 50m
Number Of Ingredients 22
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 THIGHS AND TOMATO GRAVY
Slightly spicy, super easy, and very tasty! Serve over garlic cheese grits with big fluffy biscuits.
Provided by orangeteapot
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 558.6, Fat 40.6, SaturatedFat 9.4, Cholesterol 145.1, Sodium 537.8, Carbohydrate 15, Fiber 2, Sugar 5.2, Protein 33.2
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- Heat oil in a pressure cooker, add chopped onion, salt (to taste), saute it onions are slightly changed. Then add ginger garlic paste, chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and cook it for about 10-15 minutes with closed lid. now, this gravy can be stored in air tight containers and put it in refrigerator for further uses.
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- Heat oil in a pressure cooker, add onions, salt, saute it and add ginger garlic paste, tomatoes, turmeric, chilly powder, cumin powder, coriander powder, mix this and put the lid on and let it cook for 15 to 20 minutes in a slow flame (6 to 7 whistles).
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From bhg.com
3/5 (10)Calories 301 per servingTotal Time 30 mins
- In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and half of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to pieces make of uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat and then in corn flake mixture. Place on prepared baking sheet. Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on inside.
- Meanwhile, for tomato gravy, in a small saucepan combine undrained tomatoes, Worcestershire sauce, and the remaining basil. Cook and stir over medium-low heat until heated through.
- Spoon tomato gravy onto serving plates; top with chicken. If desired, garnish with additional basil.
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- In a stainless steel frying pan melt 1 Tbs butter on the stove top over medium heat and add the 1 Tbs bacon grease. When melted add the shallot and garlic and cook until fragrant and starting to brown (about 3 minutes or so).
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- In a large bowl, dissolve the kosher salt in the cold water. Add the chicken, cover and refrigerate for 4 hours. Drain and rinse the chicken. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours.
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