Cookbook:california Curry Chicken
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California Curry Chicken - This dish is an attempt to duplicate the flavor of Curry Chicken dishes that are served at Indian restaurants in California.IngredientsMeat & Vegetables4 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) Spices4 T. mild curry powder 1 T. Chili powder 1 T. Paprika 1 t. Cumin, ground 1 t. garlic powder 2 t. Cardamon powder 1 t. Turmeric powder 1 t. mustard powder ¼ t. Cinnamon, ground 1 bay leaf Sauce1 ½ cups (12-oz can) coconut milk 3 cups water 1 cup yogurt 1 can (12-oz) diced tomatoes, with liquid 4 T. Butter Thickener¼ to ½ cup of instant mashed potato flakes California Curry ChickenCategory:Chicken recipesServings:4Time:45 minutesDifficulty:salt and pepper to taste ProcedureHeat 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. Notes, tips, and variationsServe with steamed rice.
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