Curry Chicken Recipe

California Curry Chicken - This dish is an attempt to duplicate 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. Cardamon powder
1 t. Tumeric powder
1 t. mustard powder
1/4 t. Cinnamon, ground
1 bay leaf

Sauce

1 1/2 cups (12-oz can) coconut milk
3 cups water
1 cup yogurt
1 can (12-oz) diced tomatoes, with liquid

Thickener

1/4 to 1/2 cup of instant mashed potato flakes
salt and pepper to taste

Procedure - Curry Chicken Recipe

Heat cooking oil in a 4-qt stockpot.
Add onions and garlic. Fry for about 1-minute.
Add chicken. Stir fry for about 5-minutes.
Add cooked potatoes.
Add Spices, stir to coat chicken and potatoes. Cook for about 5-minutes more.
Add Sauce ingredients, stir well, bring to a simmer and cook for 10-minutes.
Add 1/4 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.
Add salt and pepper to taste.

Notes, tips, and variations

Serve with steamed rice.

This article is licensed under the [GNU Free Documentation License]
It uses material from the [Wikipedia article "Cookbook:California_Curry_Chicken".]

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