Red Chicken with Vegetables

8

"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

1 h 20 m servings 853 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 853 kcal
  • 43%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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...

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 s...

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 a...

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. ser...

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

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! Eve...

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 ...

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...

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 organ...