Red Chicken with Vegetables Recipe -

Red Chicken with Vegetables

Recipe by  

"Chicken thighs prepared with onions and tomato paste, seasoned with turmeric and stirred together with carrots and potatoes. Serve hot over cooked white rice, if desired. Make sure that a nice amount of the chicken 'gravy' is served on the rice!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    55 mins

    1 hr 20 mins


  1. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
  2. Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
  3. Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
  4. Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

Very good recipe with an East Indian flavor. It is relatively quick to make, quicker than the recipe actually says, as some of the prep can go on while other things are cooking. You can also save time by sauteing the carrots along with the potatoes after the potatoes are almost done. The potatoes really make the recipe good, as they blend into the gravy mixture, making it thick and hearty. I highly recommend (though I think that 1 tablespoon of turmeric is sufficient).

Most Helpful Critical Review
Aug 26, 2009

I have found many wonderful recipes on this site but this is not one of them. The turmeric created a "bitter" taste that resembled garlic that had been burned. I would never make this again, it was not even worthy of one star.


10 Ratings

Jun 23, 2003

I was worried about so much tumeric in the recipe. It does have an East Indian flavour but not too over powering. Everyone enjoyed it even my fussy teenage son. I left out the potatoes and added a few more carrots.

Feb 24, 2011

this was very good! I added sweet potatoes and green bell pepper. Next time I will add more carrots. I simmered it on the stove for about an hour to get all the flavors to meld together. served over jasmine rice. will definitly make it again and maybe add some heat.

Jul 02, 2008

Quite tasty. Made it exactly as the recipe instructed, and have no regrets.

Sep 17, 2007

I made this recipe after finding it with the "ingredient search" because it fit with what I had on hand. My husband generally turns his nose up at new recipes, but he raved about this one! Even my 3 1/2 year-old daughter loved it! The carmelized carrots are worth the effort. I also reduced the tumeric to 1 T. The only change I may make next time is to increase the amount of potatoes and carrots that I use.

Dec 03, 2009

this is a keeper, my rather finicky 16 year old daughter asked for this recipe specifically after the first time i cooked it...i didn't make any changes but will try a few things different next time i make it.

Jul 09, 2009

Delicious! I made some adjustments: diced tomatoes instead of paste, no potatoes, and 1/2 chicken broth rather than water. The flavor was amazing, and it was fairly easy to make, with some organization. My only complaint is that it needed a lot of salt as it simmered - but that may have been because I didn't use the tomato paste? No matter, I will definitely make this again!


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  • Calories
  • 853 kcal
  • 43%
  • Carbohydrates
  • 90.9 g
  • 29%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 42.9 g
  • 66%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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