Chicken Curry Jaipur
By: Anonymous
Published: Thursday, December 3, 2009 - 2:55am

Ingredients




1 (4 lb.) stewing chicken, cut up
3 cups hot water
2 1/2 teaspoons salt
3 peppercorns
1 onion studded with 4 cloves
1 carrot
2 tablespoons butter
2/3 cup minced onion
3 tablespoons curry powder
1 cup coconut milk
1/8 teaspoon ground black pepper
3 tablespoons chopped crystalized ginger
1/4 teaspoon ground cloves
1 teaspoon chopped fresh mint or ½ tsp. crushed dry root
1/4 cup lime juice
1/2 cup heavy cream

Preparation

1 1. Place chicken in kettle or Dutch oven with water, 2 teaspoons salt, peppercorns, onion and carrot. Cover and simmer one hour. 2 2. Remove chicken from broth and cool. Reserve broth. Cut the chicken into small pieces, removing skin and bones. 3 3. Melt butter in large skillet. Add onions and saute until tender, but not brown. Stir in curry powder. 4 4. Gradually stir in coconut milk and one cup of chicken broth. Add pepper, remaining salt, ginger, cloves and mint. Cover and cook over low heat for 30 minutes. 5 5. Add chicken and continue to cook until chicken is tender, about 30 minutes longer. Just before serving, stir in lime juice and then the cream. 6 6. Serve on hot rice.