Colonel Benjamin's Curry Chicken

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.