Difference between revisions of "California Curry Chicken"
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===Meat & Vegetables=== | ===Meat & Vegetables=== | ||
| − | * 4 T. [[ | + | * 4 T. [[Oil|cooking oil]] |
* 1 cup of yellow [[Onion|onions]], diced | * 1 cup of yellow [[Onion|onions]], diced | ||
| − | * 2 t. [[ | + | * 2 t. [[garlic|garlic]], [[Mincing|minced]] |
* 1-lb [[Chicken|Chicken]]. Boneless, uncooked. Cut into cubes. | * 1-lb [[Chicken|Chicken]]. Boneless, uncooked. Cut into cubes. | ||
| − | * 6 small [[ | + | * 6 small [[potato|potatoes]], peeled, quartered, already cooked (boiled, baked or steamed) |
===Spices=== | ===Spices=== | ||
* 4 T. mild [[Curry|curry]] powder | * 4 T. mild [[Curry|curry]] powder | ||
* 1 T. [[Chili Powder|Chili powder]] | * 1 T. [[Chili Powder|Chili powder]] | ||
| − | * 1 T. [[ | + | * 1 T. [[Paprika|Paprika]] |
| − | * 1 t. [[ | + | * 1 t. [[Cumin|Cumin]], ground |
| − | * 1 t. [[ | + | * 1 t. [[Garlic Powder|garlic powder]] |
| − | * 2 t. [[ | + | * 2 t. [[Cardamom|Cardamom]] powder |
| − | * 1 t. [[ | + | * 1 t. [[Turmeric|Turmeric]] powder |
| − | * 1 t. [[ | + | * 1 t. [[mustard|mustard]] powder |
| − | * ¼ t. [[ | + | * ¼ t. [[Cinnamon|Cinnamon]], ground |
* 1 [[Bay Leaf|bay leaf]] | * 1 [[Bay Leaf|bay leaf]] | ||
===Sauce=== | ===Sauce=== | ||
| − | *1 ½ cups (12-oz can) [[ | + | *1 ½ cups (12-oz can) [[Coconut milk|coconut milk]] |
| − | *3 cups [[ | + | *3 cups [[water|water]] |
| − | *1 cup [[ | + | *1 cup [[yogurt|yogurt]] |
| − | *1 can (12-oz) diced [[ | + | *1 can (12-oz) diced [[tomato|tomatoes]], with liquid |
| − | *4 T. [[ | + | *4 T. [[Butter|Butter]] |
===Thickener=== | ===Thickener=== | ||
*¼ to ½ cup of instant mashed potato flakes | *¼ to ½ cup of instant mashed potato flakes | ||
| − | *[[ | + | *[[salt|salt]] and [[pepper|pepper]] to taste |
==Procedure== | ==Procedure== | ||
| − | #Heat cooking oil in a 4-qt [[ | + | #Heat cooking oil in a 4-qt [[stockpot|stockpot]]. |
| − | #Add onions and garlic. [[ | + | #Add onions and garlic. [[Fry|Fry]] for about 1 minute. |
#Add chicken. [[Stir-frying|Stir-fry]] for about 5 minutes. | #Add chicken. [[Stir-frying|Stir-fry]] for about 5 minutes. | ||
#Add cooked potatoes. | #Add cooked potatoes. | ||
Latest revision as of 14:32, 10 May 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.
Contents
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.
