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Chicken Curry Jaipur

Here's how you make Chicken Curry Jaipur
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  • Servings: 6
  • Prep: 10m
  • Cook: 135m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 stewing (4 pound) chicken (cut up)
  • 3 cups hot water
  • 1 (8 ounce) yellow onion
  • 4 cloves
  • 3 peppercorns
  • 1 small (2 1/2 ounce) carrot
  • 2 1/2 teaspoons salt, divided
  • 2 tablespoons butter
  • 2/3 cup yellow onion, minced
  • 3 tablespoons curry powder
  • 1 cup unsweetened coconut milk
  • 1/8 teaspoon black pepper
  • 3 tablespoons gingerroot, chopped (preserved gingerroot)
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh mint, chopped
  • 1/4 cup lime juice
  • 1/2 cup heavy cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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