Chicken Curry Jaipur Recipe

Name: Chicken Curry Jaipur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 stewing chicken, about 4 pounds, cut up, 3 cups hot water, 1 onion, 4 cloves, and more.

Yes, Chicken Curry Jaipur falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry Jaipur

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