Chicken Curry Jaipur

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

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

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

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