Colonel Benjamin's Curry

By mdyess

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 t-inch pieces
• 1/4 cup chopped fresh Cilantro
• 2 tablespoons chopped fresh cilantro
• 3 cups hot cooked rice
• Cilantro sprigs

Preparation

Step 1

Combine first 6 ingredients.


Photography: Randy Mayor;
Styling: Melanie J. Clarke
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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.

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.

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

CALORIES 449 (14% from fat); FAT 7g (sat 1.6g,mono 2.1g,poly 1.8g); PROTEIN 34g;
CHOLESTEROL 115mg; CALCIUM 67mg; SODIUM 735mg; FIBER 5.8g; IRON 3.9mg;
CARBOHYDRATE 62.6g