Colonel Benjamin's Curry Chicken

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Colonel Benjamin used many spices, rather than a premixed curry powder.

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
• 2 tablespoons chopped fresh cilantro
• 3 cups hot cooked rice
• Cilantro sprigs

Directions

1. Combine first 6 ingredients.
2. Heat oil in a Dutch oven over medium-high heat.
3. Add onion and garlic; cook 15 minutes, stirring frequently.
4. Add cumin mixture, tomato, and juice.
5. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
6. Sprinkle chicken with 1/2 teaspoon salt.
7. Add chicken and potatoes to pan; stir in chopped cilantro.
8. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
9. Serve over rice, and garnish with cilantro sprigs.

Yield: 6 servings (serving size: 2 thighs, 1 cup potato curry, and 1/2 cup rice)