Recipe: Chicken & Carrot Gravy


Priyam creates recipes the entire family can enjoy ensuring you are not the short order cook for the night! Try her latest recipe of chicken and carrot gravy; an old school Thai dish. 


By Priyam Sachdev


Chicken Gravy served over rice is an ancient Thai dish and is now a rather difficult dish to come across. You can probably still find this on the menu in an authentic restaurant in Thailand.

I like to screen for this dish on the menu as I find it a very basic but healthy meal for children. This dish is a combination of chicken, a vegetable and some gravy. Two of the most common vegetables used in this are carrots or mushrooms. The preparation time for this dish is a bit long, as we need to marinate the chicken for about 2 hours or preferably over night. Marinating is very important to marry the flavors as well as to make the meat tender and juicy and if you have children like mine (who are lazy to chew), tender will be a big  help.

Apart from the long marinating hours, the cooking time is only about 15 minutes. This recipe is definitely making it to my list of top 10 easy meals!

Let’st start…

What you will need: 

  • 1 tbsp vegetable cooking oil
  • 400 gms chicken breast
  • 4 garlic cloves
  • 1 small carrot
  • 1 tbsp corn starch
  • ¼ cup water
  • ½ cup stock or water
  • 2 tbsp oyster sauce (น้ำมันหอย)
  • 1 tbsp light soya sauce (ซีอิ๊วขาว)
  • 1 tsp dark soya sauce (ซีอิ๊วดำ)
  • 1 tbsp sesame oil (น้ำมันงา)
  • ½ tsp sugar
  • Pinch of salt and black pepper
  • Coriander (for decorating)

How to:

  1. Cut the chicken into small bite size pieces (or mince it for younger children). Remove skin.
  2. In a mixing bowl, put in the chicken pieces and add the following seasonings: oyster sauce, light and dark soya sauce, sesame oil, sugar, salt and pepper. Mix all ingredients well.
  3. Marinate for a minimum of 2 hours. The more time you give for marinating the better.
  4. When the chicken is ready; in a pan heat the oil and sauté the garlic until fragrant.
  5. Throw in the carrots and pour in a small amount of stock to help the carrots cook for 5-7 minutes or until soft.
  6. Add in the marinated chicken.
  7. Pour in the remaining stock.
  8. In a bowl, dilute the corn starch and ¼ cup of water.
  9. Slowly pour the diluted starch into the pan as you continue to stir.
  10. Serve immediately over rice.
  11. Garnish with coriander.

OLYMPUS DIGITAL CAMERAFor adults, you can add fresh chilies (พริกชี้ฟ้าเขียว) neatly chopped on the sides for a spicy kick.


Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: