Chicken Gravy

Chicken Gravy / Xec xec  well it’s pronounced as shek shek, is thick medium spiced gravy. Earlier I did this with crab & crab are my daughter favorite seafood and that is I hate to clean them, I can clean in fish market but not upto the mark any way at last I end up cleaning crab for My Princess.

Well back to chicken Gravy today i prepare with chicken is full of lip smacking, and is it very delicious food in goa, it is using a blend of various spices and ground and cooked to perfection. It’s seasoned with tamarind juice and is served with steamed rice. It can also prepare with mutton, prawns or even vegetables lovingly cooked in this special blend.These rich thick gravy is served with red goan boiled rice or with bread.


Health Benefit of Curry Leave : 

* Curry leaves relief from kidney pain.

*  For Cholesterol & Loose weight eat a few curry leaves for cholesterol reduction

every morning on an empty stomach

*   Curry leaves contain iron, calcium, vitamin C, and phosphorous. It is also high in proteins, carbohydrates and fibers.

The health benefits of eating curry leaves as you can see are many.

Do try this dish is packed with flavours, Scrumptious coconut & spices curry & relish.

Chicken Gravy ingredient noted below :


1 Kg. Chicken

1 Medium onion (chopped length wise)

1 Big Green chilly (Chopped into round)

5 Fresh Curry Leaves

3 Green Chilly

2 French Bean / Green Bean

Ground to Coarsely Paste :

1 Cup – Fresh Grated coconut

1 onion small (chopped into lengthwise)

½ “ inch ginger

4 cloves garlic

1 tsp. Cumin seeds

1 tbsp Coriander seeds

4 – 5 Pepper corns

3 – 4 Cloves

1 tsp Turmeric powder

1 tsp. Curry powder

Tamarind paste small piece soak in hot water

Salt to taste


Method :

Clean the Chicken and discard the skin, cut into medium small pieces, wash nicely apply salt and keep a side.

Take a pan add coconut dry roast till light brown take in plate then in the same pan add onion, cumin & coriander seeds and add coconut, cumin seeds, coriander seeds, pepper corns, cloves, ginger, cloves, dry roast the spices, take a blender add the roasted ingredient and tamarind add tamarind soak water little and blend to smooth / coarsely paste.

Take a deep pot add oil at medium heat add curry leaves sauté for second, then add chopped onion saute till it turn to translucent, then add the ground paste and cook for couple of minutes.

Then add the Chicken sauté, let it cook for 3 – 4 minutes then add 1/2 cup water i wanted the gravy to be thick can add more water like a 1 cup, let it cook until the sauce is simmering, add slit green chilly, cook for a further 15 minutes until the sauce has thickened slightly and chicken is tender, taste and season with salt.

Take a pan a 1/2 tbsp. oil add the french bean and saute for few second & close the flame.

Garnish with french bean / Fresh Coriander & serve with white stem rice, / goan pav  / naan bread.

Note : 

These Gravy can also make thick gravy or add more water according to the desire consistency.

Can also add dry red chilly, and roast before ground to paste.

Curry leave is optional i alwys use for health benefit.

For Crab Curry, tamarind can replace with Kokum.

Chicken Gravy

Chicken Gravy

Chicken Gravy Chicken Gravy


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