Chicken Curry Jaipur
Recipe: #18572
April 22, 2015
Categories: Curries, Chicken, Indian, Sunday Dinner Gluten-Free, High Protein, No Eggs, Spices, Heavy Cream, Chicken Dinner, Indian Chicken, more
"Adapted from the New York Times Cookbook. Serve with rice and chutney or other condiments."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (560.1 g)
- Calories 418.8
- Total Fat - 15.7 g
- Saturated Fat - 7.2 g
- Cholesterol - 754.1 mg
- Sodium - 1276.1 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 2.6 g
- Sugars - 5.3 g
- Protein - 56.2 g
- Calcium - 127 mg
- Iron - 8.7 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place chicken and water in a heavy pot or Dutch oven.
Step 2
Stud the onion with the cloves (push the cloves into the onion at various points).
Step 3
Add onion, peppercorns, carrot and 2 teaspoons of salt to the pot.
Step 4
Cover and simmer 1 hour.
Step 5
Remove chicken from broth and cool.
Step 6
Strain broth and discard solids. Set broth aside.
Step 7
When chicken is cool enough to handle, remove skin and bones and cut into small pieces. Set aside.
Step 8
Melt butter in a large skillet.
Step 9
Add minced onion and saute until tender but not browned, 2-3 minutes.
Step 10
Stir in curry powder.
Step 11
Gradually stir in coconut milk and 1 cup of the reserved broth.
Step 12
Add pepper, ginger, cloves, mint and remaining salt.
Step 13
Cover and cook over low heat 30 minutes.
Step 14
Add chicken and cook until tender, about 30 minutes more.
Step 15
Stir in lime juice.
Step 16
Stir in cream and serve.
Tips
No special items needed.
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