Col. Benjamin’s Curry Chicken

by | Mar 20, 2008 | Poultry | 0 comments


1 1/2 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ginger
1/4 teaspoon turmeric
1 teaspoon vegetable oil
4 cups onion ; chopped
2 cloves garlic ; minced
3 1/2 cups tomato ; chopped
2 tablespoon lemon juice
3 pounds chicken leg quarters ; diced
1 1/2 pounds baking potato
1/4 cup cilantro
3 cups rice


Combine 1 teaspoon of the salt with the coriander, cumin, chili powder, ginger, and turmeric, and set aside.

Heat oil in the dutch oven and cook onion and garlic till tender.Add seasoning mix, tomatoes, and lemon juice. Reduce heat to a simmer and cook about 10 minutes.

Sprinkly chicken with remaining salt and add to pot along with the potatoes. Stir in cilantro. Bring to a boil, cover, reduce heat, and simmer until chicken is done (maybe 50 minutes).

Serve over rice garnished with extra cilantro sprigs.