Colonel Benjamin's Curry Chicken

Ingredients

• 1.5 pounds baking potatoes peeled cut into 1-inch pieces
• 3 pounds chicken thighs 
• 1 teaspoon chili powder 
• 6 servings cilantro sprigs 
• 3 cups rice hot cooked
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ginger fresh grated peeled
• 2  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground turmeric 
• 2 tablespoons juice of lemon fresh
• 4 cups onion finely chopped
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1.5 pounds tomatoes peeled coarsely chopped
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• dutch oven

Directions

1. Combine first 6 ingredients.
2. Heat the oil in a Dutch oven over medium-high heat.
3. Add onion and garlic; cook 15 minutes, stirring frequently.
4. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
5. Sprinkle chicken with 1/2 teaspoon salt.
6. 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.
7. Serve mixture over rice, and garnish with cilantro sprigs.