Colonel Benjamin'S Curry Chicken

• 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

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.

salt, ground coriander, ground cumin, chili powder, fresh ginger, ground turmeric, vegetable oil, onion, garlic, tomato, lemon juice, chicken, salt, baking potatoes, fresh cilantro, fresh cilantro, rice, cilantro

Taken from www.myrecipes.com/recipe/colonel-benjamins-curry-chicken (may not work)