California Chicken Curry

Meat & Vegetables
4 Tbsp Cooking oil
1 cup of yellow onions, diced
2 tsp garlic, minced
1-lb Chicken. Boneless, uncooked. Cut into cubes.
6 small potatoes, peeled, quartered, already cooked (boiled, baked or
steamed)

Spices
4 Tbsp mild curry powder
1 Tbsp Chili powder
1 Tbsp Paprika
1 tsp Cumin, ground
1 tsp garlic powder
2 tsp Cardamon powder
1 tsp Tumeric powder
1 tsp mustard powder
1/4 tsp Cinnamon, ground
1 bay leaf
Sauce
1 1/2 cups (12-oz can) coconut milk
3 cups water
1 cup yogurt
1 can (12-oz) diced tomatoes, with liquid
4 Tbsp Butter
thickener
1/4 to 1/2 cup of instant mashed potato flakes
salt and pepper to taste

Heat 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 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. Add salt and pepper to taste. Serve with steamed
rice.

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