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Chicken Curry Jaipur

American.Gourmet's picture
Ingredients
  Stewing chicken 4 Pound, cut up (1 Whole)
  Hot water 3 Cup (48 tbs)
  Salt 2 1⁄2 Teaspoon
  Peppercorns 3
  Onion 1 , studded with four cloves
  Carrot 1 Small
  Butter 2 Tablespoon
  Minced onion 2⁄3 Cup (10.67 tbs)
  Curry powder 3 Tablespoon
  Coconut milk 1 Cup (16 tbs)
  Freshly ground black pepper 1⁄8 Teaspoon
  Chopped ginger 3 Tablespoon (Preserved / Crystallized)
  Ground cloves 1⁄4 Teaspoon
  Chopped fresh mint 1 Teaspoon
  Crushed dried mint 1⁄2 Teaspoon
  Lime juice 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

1. Place the chicken in a deep kettle or Dutch oven with the water, two teaspoons of the salt, the peppercorns, onion and carrot. Cover and simmer one hour.
2. Remove the chicken from the broth and cool. Reserve broth. Cut the chicken into small pieces, removing the skin and bones.
3. Melt the butter in a large skillet. Add the onion and saute until tender, but not brown. Stir in the curry powder.
4. Gradually stir in the coconut milk and one cup of the strained chicken broth. Add the pepper, remaining salt, ginger, cloves and mint. Cover and cook over low heat thirty minutes.
5. Add the chicken pieces and continue cooking until the chicken is tender, about thirty minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
90 Minutes
Cook Time: 
30 Minutes
Ready In: 
120 Minutes
Servings: 
6

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