“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!” - by Nazi
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 853 cal
- 43%
- Fat
- 42.9 g
- 66%
- Carbs
- 90.9 g
- 29%
Based on a 2,000 calorie diet
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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 ti..." See moreme 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)."
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