Rather than a pre-mixed curry powder, this classic curry's amazing flavor comes from the homemade blend of coriander, cumin, chili powder, ginger, and turmeric, a spice known to fight inflammation and Alzheimer's.

Elizabeth Taliaferro

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Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2 thighs, 1 cup potato curry, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients.

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  • 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.

  • 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.

Nutrition Facts

449 calories; calories from fat 14%; fat 7g; saturated fat 1.6g; mono fat 2.1g; poly fat 1.8g; protein 34g; carbohydrates 62.6g; fiber 5.8g; cholesterol 115mg; iron 3.9mg; sodium 735mg; calcium 67mg.
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