Cookbook:California Curry Chicken


 * Curry

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

Meat and vegetables

 * 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)

Spices

 * 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

Sauce

 * 1 ½ cups (12 oz) coconut milk
 * 3 cups water
 * 1 cup yogurt
 * 1 can (12 oz) diced tomatoes, with liquid
 * 4 tbsp butter

Thickener

 * ¼–½ cup of instant mashed potato flakes


 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Heat cooking oil in a 4-quart 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 all the spices, and 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 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.
 * 8) Add salt and pepper to taste.

Notes, tips, and variations

 * Serve with steamed rice.