United States / Main
California Curry Chicken
This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California.
Ingredients
- cooking oil4 tbsp
- yellow onions, diced, yellow1 cup
- garlic, minced2 tsp
- chicken meat, boneless, cut into cubes1 lb
- potatoes, small, peeled, quartered, and cooked (boiled, baked, or steamed)6
- mild curry powder, mild4 tbsp
- chile powder1 tbsp
- paprika1 tbsp
- ground cumin1 tsp
- garlic powder1 tsp
- cardamom powder2 tsp
- turmeric powder1 tsp
- mustard powder1 tsp
- ground cinnamon1/4 tsp
- bay leaf1
- coconut milk, 12 oz1 1/2 cup
- water3 cup
- yogurt1 cup
- diced tomatoes, 12 oz, with liquid1 can
- butter4 tbsp
- instant mashed potato flakes1/4–1/2 cup
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat cooking oil in a 4-quart stockpot.
Add onions and garlic. Fry for about 1 minute.
Add chicken. Stir-fry for about 5 minutes.
Add cooked potatoes.
Add all the spices, and 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 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.
