Californian Curry Chicken
Category:	Main course recipes
Servings:	4
Time:	45 minutes
Difficulty:

This dish is an attempt to duplicate the flavour of Curry Chicken dishes that are served at Indian restaurants in California.

• 4 tablespoons Cooking oil
• 1 cup of yellow onions, diced
• 2 teaspoons garlic, minced
• 500g Chicken. Boneless, uncooked. Cut into cubes.
• 6 small potatoes, peeled, quartered, already cooked (boiled, baked or steamed)

• 4 tablespoons mild curry powder
• 1 tablespoons Chilli powder
• 1 tablespoons Paprika
• 1 teaspoons Cumin, ground
• 1 teaspoons garlic powder
• 2 teaspoons Cardamom powder
• 1 teaspoons Turmeric powder
• 1 teaspoons mustard powder
• 1/4 teaspoons Cinnamon, ground
• 1 bay leaf

• 375mL coconut milk
• 750mL water
• 250mL yogurt
• 1 can diced tomatoes, with liquid
• 4 tablespoons Butter

• 1/4 to 1/2 cup of instant mashed potato flakes
• salt and pepper to taste

1. Heat cooking oil in a large pot
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 Spices, 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 1/4 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.
8. Add salt and pepper to taste.

• Serve with steamed rice.