Photography: Randy Mayor; Styling: Melanie J. Clarke
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

lorryt's Review

November 12, 2011
I've cooked this a few times following the recipe exactly as is written in the original article. I misplaced the magazine and am so glad I found this recipe online. My family loved it. I do remember the article stating that a lot of stirring was needed since there isn't much oil used. Very tasty! Will definitely make as a regular meal.

momsje3's Review

May 21, 2011
Added 8 oz of chicken stock when potatos went in, and browned chicken before adding to pot. Turned out really well. Could use a bit more spices, probably due to the added liquid. Served with rice and naan.

ImNotSureA's Review

September 05, 2009
I didn't notice that the directions are horrible. I think something is very wrong. I put all the raw chicken in the Dutch oven with the ingredients. Are the potatoes to go in as well? And all this cooks for 50 minutes with NO water nor cooking medium ? I stirred raw chicken with all the ingredients and potatoes. What a waste of food. I really would have preferred more thorough directions for those of us that are beginners. I won't be attempting any of your other recipes without explicit directions.