Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, combine rice, 1/4 teaspoon salt and water, cover, bring to a boil. Reduce heat to a simmer and cook 20 minutes. Remove from heat and keep covered.
Meanwhile, heat oil in a large pan over medium heat. Add onion and cook 5 to 7 minutes, until translucent. Add chicken, ginger, garlic, cumin, turmeric (if desired), cayenne, cardamom and cloves; cook 2 minutes, stirring frequently. Stir in vinegar, scraping bottom of pan. Stir in coconut milk, brown sugar, potato, peanuts and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, or until potato is cooked. Stir in remaining 1/2 teaspoon salt.
To serve, discard cinnamon stick, ladle curry over rice. Garnish with chopped cilantro, if desired.