California Curry Chicken

• 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

Ingredients for 4 servings (3.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat cooking oil in a 4-quart stockpot.

2. 2

   Add onions and garlic. Fry for about 1 minute.

   Stovetop
3. 3

   Add chicken. Stir-fry for about 5 minutes.

   Stovetop
4. 4

   Add cooked potatoes.

5. 5

   Add all the spices, and stir to coat chicken and potatoes. Cook for about 5 minutes more.

6. 6

   Add sauce ingredients, stir well, bring to a simmer, and cook for 10 minutes.

   Stovetop
7. 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. 8

   Add salt and pepper to taste.