Cookbook:California Curry Chicken

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California Curry Chicken
Category:	Chicken recipes
Servings:	4
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Curry

California Curry Chicken - This dish is an attempt to duplicate the flavor of Curry Chicken dishes that are served at Indian restaurants in California.

[edit] Ingredients

[edit] 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)

[edit] Spices

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

[edit] 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

[edit] Thickener

• ¼ to ½ cup of instant mashed potato flakes

• salt and pepper to taste

[edit] 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.

[edit] Notes, tips, and variations

• Serve with steamed rice.