Chicken Curry Jaipur Recipe
Ingredients
1 four-pound stewing chicken, cut up
3 cups hot water
2 1/2 teaspoons salt
3 peppercorns
1 onion, studded with four cloves
1 small carrot
2 tablespoons butter
2/3 cup minced onion
3 tablespoons curry powder
1 cup coconut milk
1/8 teaspoon freshly ground black pepper
3 tablespoons chopped preserved or crystallized ginger
1/4 teaspoon ground cloves
1 teaspoon chopped fresh mint, or 1/2 teaspoon crushed dried mint
1/4 cup lime juice
1/2 cup heavy cream
Directions
1. Place the chicken in a deep kettle or Dutch oven with the water, two tea spoons 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.
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.
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