California Curry Chicken
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:California Curry Chicken" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:California_Curry_Chicken). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Curry powder specified as gluten-free because spice blends vary by brand. Distinct from the pool's Curried Chicken: a coconut-milk and yogurt curry with pre-cooked potatoes, thickened with potato flakes, in the style of Indian restaurants in California.
A California restaurant-style chicken curry: chicken and pre-cooked potatoes coated in a big spice blend, simmered in coconut milk, yogurt, and tomato, and thickened with potato flakes. Naturally gluten-free with a labeled gluten-free curry powder.
Why this complexity: potatoes are pre-cooked before they go into the curry; curry is thickened with potato flakes at the end.
Ingredients
- 4 tablespoons cooking oil
- 1 cup diced yellow onions
- 2 teaspoons minced garlic
- 1 pound boneless chicken meat, cut into cubes
- 6 small potatoes, peeled, quartered, and cooked (boiled, baked, or steamed)
- 4 tablespoons mild gluten-free curry powder
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons cardamom powder
- 1 teaspoon turmeric powder
- 1 teaspoon mustard powder
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 1 1/2 cups (12 oz) coconut milk
- 3 cups water
- 1 cup yogurt
- 1 can (12 oz) diced tomatoes, with liquid
- 4 tablespoons butter
- 1/4–1/2 cup instant mashed potato flakes
- Salt to taste
- Pepper to taste
Method
- Heat the cooking oil in a 4-quart stockpot.
- Add the onions and garlic. Fry for about 1 minute.
- Add the chicken. Stir-fry for about 5 minutes.
- Add the cooked potatoes.
- Add all the spices, and stir to coat the chicken and potatoes. Cook for about 5 minutes more.
- Add the coconut milk, water, yogurt, tomatoes, and butter, stir well, bring to a simmer, and cook for 10 minutes.
- Add 1/4 cup of the mashed potato flakes, and stir until the curry is thickened. If a thicker curry is desired, add additional potato flakes a tablespoon at a time until the desired thickness is achieved.
- Add salt and pepper to taste.
- Serve with steamed rice.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.