For a richer flavor, consider browning the chicken thighs before adding the onions and turmeric. Adjust the amount of tomato paste and sugar to your preference. Some people prefer a tangier sauce, while others like it sweeter. Feel free to add other vegetables such as peas or green beans for added nutrition and flavor. To make a thicker gravy, remove the chicken thighs after simmering and whisk a tablespoon of cornstarch with a little cold water. Stir the cornstarch slurry into the sauce and simmer until thickened. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Red Chicken with Vegetables
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS33
Savor the delightful harmony of tender chicken thighs simmered in a vibrant, aromatic sauce, mingling with sweet carrots and hearty potatoes. A comforting dish perfect for any occasion, served over fluffy white rice with a generous drizzle of savory chicken gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate91 g
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Cholesterol118 mg
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Fiber8 g
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Protein30 g
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Saturated Fat9 g
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Sodium503 mg
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Sugar62 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, heat olive oil over medium-high heat. Add chopped onions and turmeric; cook until onions are browned, about 5-7 minutes.
02
StepAdd chicken thighs to the skillet and continue to cook, browning on all sides, approximately 10 minutes.
03
StepPour in water and stir in tomato paste, salt, and pepper. Reduce heat to medium-low and simmer until the mixture thickens, about 20-30 minutes.
04
StepWhile the chicken simmers, in a small saucepan over medium heat, combine sugar and sliced carrots. Cook until sugar melts and carrots are tender, about 10-12 minutes; drain the liquid.
05
StepHeat 1 tablespoon of vegetable oil in a separate large skillet over medium heat. Add the cooked carrots and sauté until lightly browned, about 5 minutes. Set aside.
06
StepIn another large skillet, heat the remaining 3 tablespoons of vegetable oil over medium heat. Add cubed potatoes and sauté until cooked through and slightly browned, about 15-20 minutes. If desired, add a pinch of turmeric and salt during the last few minutes of cooking.
07
StepAdd the sautéed carrots and potatoes to the skillet with the chicken. Stir gently to combine all the ingredients and serve hot over white rice with plenty of gravy.
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Crawford Hodkiewicz
Jun 22, 2025The cooking time was accurate and the instructions were very clear.
Antone Kreiger
Jun 9, 2025I substituted sweet potatoes for the regular potatoes and it was a great twist!
Destiney Langoshhills
May 28, 2025I added a little bit of garlic to the onion mixture and it was delicious!
Pauline Roberts
Feb 28, 2025This recipe is a winner! My family loved it, and it was surprisingly easy to make.
Clinton Deckow
Feb 6, 2025The carrots cooked in sugar might sound strange, but it really adds a lovely sweetness to the dish.