Colonel Benjamin's Curry Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 14%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 34g
  • Carbohydrate: 62.6g
  • Fiber: 5.8g
  • Cholesterol: 115mg
  • Iron: 3.9mg
  • Sodium: 735mg
  • Calcium: 67mg

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

  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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