Difference between revisions of "California Curry Chicken"
RealRecipes (talk | contribs) m (moved Cookbook:California Curry Chicken to California Curry Chicken: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Chicken recipes|4|45 minutes|3}} | {{recipesummary|Chicken recipes|4|45 minutes|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Curry|Curry]] |
This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California. | This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California. | ||
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===Meat & Vegetables=== | ===Meat & Vegetables=== | ||
* 4 T. [[cookbook:Oil|cooking oil]] | * 4 T. [[cookbook:Oil|cooking oil]] | ||
| − | * 1 cup of yellow [[ | + | * 1 cup of yellow [[Onion|onions]], diced |
| − | * 2 t. [[cookbook:garlic|garlic]], [[ | + | * 2 t. [[cookbook:garlic|garlic]], [[Mincing|minced]] |
| − | * 1-lb [[ | + | * 1-lb [[Chicken|Chicken]]. Boneless, uncooked. Cut into cubes. |
* 6 small [[cookbook:potato|potatoes]], peeled, quartered, already cooked (boiled, baked or steamed) | * 6 small [[cookbook:potato|potatoes]], peeled, quartered, already cooked (boiled, baked or steamed) | ||
===Spices=== | ===Spices=== | ||
| − | * 4 T. mild [[ | + | * 4 T. mild [[Curry|curry]] powder |
| − | * 1 T. [[ | + | * 1 T. [[Chili Powder|Chili powder]] |
* 1 T. [[cookbook:Paprika|Paprika]] | * 1 T. [[cookbook:Paprika|Paprika]] | ||
* 1 t. [[cookbook:Cumin|Cumin]], ground | * 1 t. [[cookbook:Cumin|Cumin]], ground | ||
| Line 24: | Line 24: | ||
* 1 t. [[cookbook:mustard|mustard]] powder | * 1 t. [[cookbook:mustard|mustard]] powder | ||
* ¼ t. [[cookbook:Cinnamon|Cinnamon]], ground | * ¼ t. [[cookbook:Cinnamon|Cinnamon]], ground | ||
| − | * 1 [[ | + | * 1 [[Bay Leaf|bay leaf]] |
===Sauce=== | ===Sauce=== | ||
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#Heat cooking oil in a 4-qt [[cookbook:stockpot|stockpot]]. | #Heat cooking oil in a 4-qt [[cookbook:stockpot|stockpot]]. | ||
#Add onions and garlic. [[cookbook:Fry|Fry]] for about 1 minute. | #Add onions and garlic. [[cookbook:Fry|Fry]] for about 1 minute. | ||
| − | #Add chicken. [[ | + | #Add chicken. [[Stir-frying|Stir-fry]] for about 5 minutes. |
#Add cooked potatoes. | #Add cooked potatoes. | ||
#Add '''Spices''', stir to coat chicken and potatoes. Cook for about 5 minutes more. | #Add '''Spices''', stir to coat chicken and potatoes. Cook for about 5 minutes more. | ||
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==Notes, tips, and variations== | ==Notes, tips, and variations== | ||
| − | *Serve with [[ | + | *Serve with [[Steaming|steamed]] [[Rice|rice]]. |
{{DEFAULTSORT:{{PAGENAME}}}} | {{DEFAULTSORT:{{PAGENAME}}}} | ||
Revision as of 17:27, 5 April 2012
| California Curry Chicken | |
|---|---|
| Category: | Chicken recipes |
| Servings: | 4 |
| Time: | 45 minutes |
| Difficulty: |  |
| Curry
This dish is an attempt to replicate 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. Cardamom powder
- 1 t. Turmeric powder
- 1 t. mustard powder
- ¼ t. Cinnamon, ground
- 1 bay leaf
Sauce
- 1 ½ cups (12-oz can) coconut milk
- 3 cups water
- 1 cup yogurt
- 1 can (12-oz) diced tomatoes, with liquid
- 4 T. Butter
Thickener
- ¼ to ½ cup of instant mashed potato flakes
Procedure
- 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 ¼ 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.
