Colonel Benjamin's Curry Chicken

Colonel Benjamin's Curry Chicken Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 449
Caloriesfromfat 14 %
Fat 7 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 1.8 g
Protein 34 g
Carbohydrate 62.6 g
Fiber 5.8 g
Cholesterol 115 mg
Iron 3.9 mg
Sodium 735 mg
Calcium 67 mg

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

Preparation

Combine first 6 ingredients.

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.

Note:

Elizabeth Taliaferro,

October 2003
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