Red Chicken with Vegetables
A little like a simple tomato curry, this colorful dish combines potatoes, carrots and onion in this turmeric-spiced chicken stew.
In a big skillet, heat 2 tablespoons of olive oil on medium-high.
When the onions are brown, add the turmeric and chicken and continue to sauté for another 10 minutes or so, or until the chicken is almost cooked through.
Salt and pepper to taste, along with tomato paste water.
Stir everything together, lower the heat, and simmer the mixture for 20 to 30 minutes, during which time the “gravy” should thicken.
Carrots should be cooked in a small saucepan with sugar until they are soft and beginning to caramelize.
Drain the cooked carrots.
Carrots are sauteed in 1 tablespoon vegetable oil in a small skillet over medium heat.
Place aside