Boneless chicken chunks marinated in soya sauce and ginger garlic paste, deep fried until crisp and seasoned in flavourful sauces. This chicken chilly gravy has a burst of flavours and tastes ...

It’s a popular dish to serve with a side of mint chutney or ketchup ... Oven-Fried Chicken Sheet Pan Dinner Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy This dish pairs ...

All you need to make this delicious gravy is some veggies, seasonings and Chinese sauce. This sweet and sour vegetable gravy goes well with fried rice ... Once done, add tomato ketchup, schezwan sauce ...

Finally, add the fried chicken to the sauce and simmer for another five minutes. Serve hot with white rice or boiled plantain. Ensure the chicken reaches an internal temperature of 165F (73.8°C).

Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...

This isn't just any fried chicken. It's ultra-crispy ... And to tie it all together? A rich, velvety gravy made with dark stock and onion jam. Crunchy, creamy and utterly delicious — this ...

To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir ...