Colonel Benjamin's Curry Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon salt |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon grated peeled fresh ginger |
1/4 teaspoon ground turmeric |
1 teaspoon vegetable oil |
4 cups finely chopped onion |
2 garlic cloves, minced |
3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds) |
2 tablespoons fresh lemon juice |
12 chicken thighs (about 3 pounds), skinned |
1/2 teaspoon salt |
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh cilantro |
3 cups hot cooked rice |
cilantro sprigs |
Directions:
1. Combine first 6 ingredients.
2. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
3. Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done. Serve mixture over rice, and garnish with cilantro sprigs.
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