Cookbook:California Curry Chicken

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

• 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

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.

• Serve with steamed rice.