Prep 10 mins
Cook 2 hrs 15 mins
Adapted from the New York Times Cookbook. Serve with rice and chutney or other condiments.
- 1 stewing chicken, about 4 pounds, cut up
- 3 cups hot water
- 1 onion
- 4 cloves
- 3 peppercorns
- 1 small carrot
- 2 1⁄2 teaspoons salt, divided
- 2 tablespoons butter
- 2⁄3 cup onion, minced
- 3 tablespoons curry powder
- 1 cup unsweetened coconut milk
- 1⁄8 teaspoon black pepper
- 3 tablespoons preserved gingerroot, chopped
- 1⁄4 teaspoon ground cloves
- 1 teaspoon of fresh mint, chopped
- 1⁄4 cup lime juice
- 1⁄2 cup heavy cream
- Place chicken and water in a heavy pot or Dutch oven.
- Stud the onion with the cloves (push the cloves into the onion at various points).
- Add onion, peppercorns, carrot and 2 teaspoons of salt to the pot.
- Cover and simmer 1 hour.
- Remove chicken from broth and cool.
- Strain broth and discard solids. Set broth aside.
- When chicken is cool enough to handle, remove skin and bones and cut into small pieces. Set aside.
- Melt butter in a large skillet.
- Add minced onion and saute until tender but not browned, 2-3 minutes.
- Stir in curry powder.
- Gradually stir in coconut milk and 1 cup of the reserved broth.
- Add pepper, ginger, cloves, mint and remaining salt.
- Cover and cook over low heat 30 minutes.
- Add chicken and cook until tender, about 30 minutes more.
- Stir in lime juice.
- Stir in cream and serve.