Mrs Briganza's one pot Chicken Gravy

Mrs Briganza was my needlework teacher in school.  This recipe was posted on our school watsapp group chat - so I decided to try it out.  Mrs Briganza lost both her legs in an accident and she was on a wheel chair. Her devoted husband Timmy took her everywhere in that wheel chair. I know her since she was my needlework teacher and my friend Sonia and I used to go to her house to work on our needle work projects for grade 10.  Grade 10 was an important year in our school curriculum and determined what sort of college we would get admission to.  Thank you for sharing this recipe, Faby, my family loved it - and I will remember Mrs Briganza every time I make it!

Ingredients:

1 chicken, skinned - or 3 Maryland pieces - about a kilo and a half

Marinade 1

Juice of 1 lime

1 teaspoon salt

Marinade 2

3 tablespoons of freshly ground garlic 

Gravy:

3-4 medium sized onions, sliced

6 green chillies (or less if you want it less hot)

2 tomatoes, chopped

2 tablespoons black pepper

1/2 teaspoon turmeric powder

1 cup chopped coriander leaves

1 tablespoon garam masala

2 tablespoons oil

Method:

Wash the chicken, skin it and use a fork and prick the chicken all over.  Rub the lime juice and salt all over the chicken and leave it aside for 10 minutes.  After 10 minutes, rub the ground garlic all over the chicken and leave it in the fridge for 20 minutes.

Meanwhile, in a large pan - large enough to fit the chicken, heat oil, saute onions till it becomes transparent.  Next add the green chillies and then the tomatoes.  Mix well, and add the turmeric and garam masala.

Next, add the coriander leaves and the black pepper.  Take the chicken that has been marinating in the fridge and set it in the pan and drizzle the juices from the chicken in.  Arrange the chicken in the pan and scoop the gravy and put it on top of the chicken.

Cook for about 60 minutes in low flame, turning the chicken every 10 minutes and basting it with the gravy.

After 60 minutes, the chicken will be fully cooked and brown.

Serve hot with chappaties or rice.

 

Note:

Garam Masala Recipe:  Grind together 1 teaspoon peppercorns, 1 teaspoon fennel seeds, 3-4 cloves, 1 inch piece of cinnamon, 1/2 a star anise.