Red Chicken with Vegetables

8 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Recipe by  Nazi

“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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Adjust Servings

Original recipe yields 4 servings



  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 (8)

Rate This Recipe


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).



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.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Emily's Herb Roasted Chicken and Vegetables


next recipe:

Red Chicken Chili