Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 2 thighs, 1 cup potato curry, and 1/2 cup rice)

How to Make It

Step 1

Combine first 6 ingredients.

Step 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.

Step 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.

Ratings & Reviews