This recipe uses many spices, rather than a pre-mixed curry powder.
1 1/2 teaspoons salt, divided
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 (about 1 1/2 pounds) peeled, coarsely chopped tomatoes
2 tablespoons fresh lemon juice
12 chicken thighs (about 3 pounds), skinned
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
3 cups hot cooked rice
Cilantro sprigs
In a small bowl, combine 1 teaspoon salt, coriander, cumin, chili powder, ginger and turmeric; set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add seasoning mixture, tomatoes and juice. Reduce heat to medium and cook 10 minutes, stirring occasionally.
Sprinkle chicken with remaining 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.
Makes 6 servings, each 449 calories, 7 grams fat, 34 grams protein, 62.6 grams carbohydrates, 5.8 grams fiber, 115 milligrams cholesterol, 3.9 milligrams iron, 735 milligrams sodium, 67 milligrams calcium.
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