International
California Curry Chicken
A community recipe for California Curry Chicken, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 4 tbsp Cooking Oil
- 1 cup Onions
- 2 tsp Garlic
- 1 lb Chicken meat, cut into cubes
- 6 Potatoes peeled, quartered, and cooked (boiled, baked, or steamed)
- 4 tbsp Curry Powder
- 1 tbsp Chile Powder
- 1 tbsp Paprika
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 2 tsp Cardamom powder
- 1 tsp Turmeric powder
- 1 tsp Mustard Powder
- ¼ tsp Cinnamon
- 1 Bay Leaf
- 1 ½ cups Coconut Milk
- 3 cups Water
- 1 cup Yogurt
- 1 can Tomatoes with liquid
- 4 tbsp Butter
- ¼–½ cup Instant Mashed Potato Flakes
- As needed Salt to taste
- As needed Pepper to taste
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Adapted from “California Curry Chicken” by Wikibooks contributors, revision 4615131, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.