Chicken Curry Jaipur
Created by Chocolatll on April 22, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 135m
- Recipe #18572
Ingredients
- 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
How to Make
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Step 1: Place chicken and water in a heavy pot or Dutch oven.
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Step 2: Stud the onion with the cloves (push the cloves into the onion at various points).
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Step 3: Add onion, peppercorns, carrot and 2 teaspoons of salt to the pot.
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Step 4: Cover and simmer 1 hour.
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Step 5: Remove chicken from broth and cool.
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Step 6: Strain broth and discard solids. Set broth aside.
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Step 7: When chicken is cool enough to handle, remove skin and bones and cut into small pieces. Set aside.
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Step 8: Melt butter in a large skillet.
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Step 9: Add minced onion and saute until tender but not browned, 2-3 minutes.
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Step 10: Stir in curry powder.
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Step 11: Gradually stir in coconut milk and 1 cup of the reserved broth.
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Step 12: Add pepper, ginger, cloves, mint and remaining salt.
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Step 13: Cover and cook over low heat 30 minutes.
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Step 14: Add chicken and cook until tender, about 30 minutes more.
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Step 15: Stir in lime juice.
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Step 16: Stir in cream and serve.
Nutritional Facts
- 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