California Curry Chicken
California Curry Chicken is a one-pot curry built to echo the chicken curries served at Indian restaurants in California. It leans on a long list of pantry spices, including cardamom, turmeric, mustard and cinnamon, plus coconut milk and yogurt for a rich, mild sauce. The unusual finishing move is instant mashed potato flakes, which thicken the pot quickly and let you adjust the body.
Instructions
Warm the oil in a 4-quart stockpot over heat until it is hot enough to sizzle a piece of onion.
Add the onions and garlic and fry for about 1 minute, stirring so the garlic does not scorch.
Add the cubed chicken and stir-fry for about 5 minutes, until the pieces have lost their raw pink color on the outside.
Stir in the cooked potatoes, then add all the spices and the bay leaf. Stir well so the chicken and potatoes are evenly coated, and cook for about 5 minutes more.
Add the coconut milk, water, yogurt, tomatoes with their liquid, and butter. Stir well, bring to a simmer, and cook for 10 minutes.
Stir in ¼ cup of potato flakes and keep stirring until the curry thickens. If you want it thicker, add more flakes a tablespoon at a time until it reaches the body you like.
Season with salt and pepper to taste, and serve with steamed rice.
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