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Colonel Benjamin's Curry Chicken

This wonderful recipe was taken from Cooking Light 2003 edition and lightly modified to my taste. Since I love spicy flavors of Indian cuisine, I changed the amount of spices in this recipe to intensify the flavors. The beauty of cooking at home is that you can play with your food and add or omit at your convenience. Using chicken thighs instead of chicken breasts makes this dish so much more flavorful, chicken is moist and full of intoxicating Indian aromas that will fill your house with traditional Indian scents. Enjoy!

Posted on August 22, 2011

Makes 6 servings

IngredientsColonel Benjamin's Curry Chicken

  • 1 teaspoon salt

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 1 tablespoon fresh ginger peeled and grated

  • 1/2 tablespoon ground turmeric

  • 1 tablespoon vegetable oil

  • 4 cups yellow onions, finely chopped

  • 2 cloves of garlic, minced

  • 3 ½ cups tomatoes, peeled and coarsely chopped

  • 2 tablespoons fresh lemon juice

  • 12 bone-in chicken thighs (about 3 lb), skinned

  • ½ teaspoon salt

  • 1 ½ lb peeled baking potatoes, cut into 1-inch pieces

  • 2 tablespoon cilantro, chopped

  • 3 cups cooked rice



1. Combine the first 6 ingredients.

2. Rinse the chicken and pat dry with paper towels. Season the chicken with ½ teaspoon salt. Heat the oil in a pan over moderately high heat. Brown the chicken on both sides, about 5 minutes. Transfer the chicken to a plate and set aside.

3. Add onion and garlic to the same pan, and cook for 15 minutes, stirring frequently. Add cumin mixture, tomatoes, and lemon juice. Reduce heat to medium, and cook for 10 minutes, stirring occasionally.

4. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil, cover, reduce heat, and simmer for 50 minutes or until chicken is done. Serve over rice, and garnish with cilantro sprigs.


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