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    You are in: Home / Recipes / Chicken Curry Jaipur Recipe
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    Chicken Curry Jaipur

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    10 mins

    2 hrs 15 mins

    Chocolatl's Note:

    Adapted from the New York Times Cookbook. Serve with rice and chutney or other condiments.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Curry Jaipur

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.1
     
    Calories from Fat 420
    76%
    Total Fat 46.7 g
    71%
    Saturated Fat 21.8 g
    109%
    Cholesterol 131.5 mg
    43%
    Sodium 1122.3 mg
    46%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.2 g
    8%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    cloves

    preserved gingerroot

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