California Curry Chicken

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

• Main dishes
• American
• Gluten-free

Ingredients

• 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)
• 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
• 1 ½ cups (12 oz) coconut milk
• 3 cups water
• 1 cup yogurt
• 1 can (12 oz) diced tomatoes, with liquid
• 4 tbsp butter
• ¼–½ cup of instant mashed potato flakes
• Salt to taste
• Pepper to taste

Steps

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.

More recipes with onion, garlic, chicken, potatoes, curry powder, chile peppers, paprika, cumin, garlic powder, cardamom, turmeric, mustard, cinnamon, bay leaves, coconut milk, yogurt, tomatoes or butter

Adapted from “California Curry Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.