Cookbook:California Curry Chicken

Cookbook | Ingredients | Recipes

| Curry 

This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California.

Ingredients

Meat & Vegetables

• 4 T. cooking oil
• 1 cup of yellow onions, diced
• 2 t. garlic, minced
• 1-lb Chicken. Boneless, uncooked. Cut into cubes.
• 6 small potatoes, peeled, quartered, already cooked (boiled, baked or steamed)

Spices

• 4 T. mild curry powder
• 1 T. Chili powder
• 1 T. Paprika
• 1 t. Cumin, ground
• 1 t. garlic powder
• 2 t. Cardamom powder
• 1 t. Turmeric powder
• 1 t. mustard powder
• ¼ t. Cinnamon, ground
• 1 bay leaf

Sauce

• 1 ½ cups (12-oz can) coconut milk
• 3 cups water
• 1 cup yogurt
• 1 can (12-oz) diced tomatoes, with liquid
• 4 T. Butter

Thickener

• ¼ to ½ cup of instant mashed potato flakes

• salt and pepper to taste

Procedure

1. Heat cooking oil in a 4-qt stockpot.
2. Add onions and garlic. Fry for about 1 minute.
3. Add chicken. Stir-fry for about 5 minutes.
4. Add cooked potatoes.
5. Add Spices, stir to coat chicken and potatoes. Cook for about 5 minutes more.
6. Add Sauce ingredients, stir well, bring to a simmer and cook for 10 minutes.
7. Add ¼ cup of thickener, stir until curry is thickened. If a thicker curry is desired, add additional thickener (instant mashed potato flakes) a tablespoon at a time until desired thickness is achieved.
8. Add salt and pepper to taste.

Notes, tips, and variations

• Serve with steamed rice.