• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp grated peeled fresh ginger
• 1/4 tsp ground turmeric
• 1 tsp vegetable oil
• 4 cups finely chopped onion
• 2 garlic cloves, minced
• 3-1/2 cups coarsely chopped peeled tomato
• 2 tbsp fresh lemon juice (1 lemon)
• 3 lbs chicken, skinned [note: try reducing this]
• 1/2 tsp salt
• 1-1/2 lb peeled baking potatoes, cut into 1-inch pieces
• 1/4 cup chopped cilantro
• 3 cups hot cooked rice
• Cilantro sprigs

Combine first 6 ingredients.

Heat the oil 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 tsp 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.