California Curry Chicken
This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California.
Total Time
45 minutes
Servings
4
4 tbsp cooking oil
1 cup diced yellow onions
2 tsp minced garlic
1 lb boneless chicken meat, cut into cubes
6 small potatoes, peeled, quartered, and cooked (boiled, baked, or steamed)
4 tbsp mild curry powder
1 tbsp chile powder
1 tbsp paprika
1 tsp ground cumin
1 tsp garlic powder
2 tsp cardamom powder
1 tsp turmeric powder
1 tsp mustard powder
¼ tsp ground cinnamon
1 bay leaf
1 ½ cups (12 oz) coconut milk
3 cups water
1 cup yogurt
1 can (12 oz) diced tomatoes, with liquid
4 tbsp butter
¼–½ cup of instant mashed potato flakes
Salt to taste
Pepper to taste
Heat cooking oil in a 4-quart stockpot.
Add onions and garlic. Fry for about 1 minute.
1 minute
Add chicken. Stir-fry for about 5 minutes.
5 minutes
Add cooked potatoes.
Add all the spices, and stir to coat chicken and potatoes. Cook for about 5 minutes more.
5 minutes
Add sauce ingredients, stir well, bring to a simmer, and cook for 10 minutes.
10 minutes
Add ¼ cup of mashed potato flakes, and stir until curry is thickened. If a thicker curry is desired, add additional potato flakes a tablespoon at a time until desired thickness is achieved.
Add salt and pepper to taste.
- •Serve with steamed rice.