Chicken Curry Jaipur Recipe

Name: Chicken Curry Jaipur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds stewing chicken cut up; 3 cups hot water; 2 1/2 teaspoons salt; 3 peppercorns; 1 onion; 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 crystalized ginger chopped; 1/4 teaspoon ground cloves; 1 teaspoon chopped fresh mint or 1/2 tsp. crushed dry root; 1/4 cup lime juice; 1/2 cup heavy cream

Servings: persons

4 pounds stewing chicken cut up
3 cups hot water
2 1/2 teaspoons salt
3 peppercorns
1 onion
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 crystalized ginger chopped
1/4 teaspoon ground cloves
1 teaspoon chopped fresh mint or 1/2 tsp. crushed dry root
1/4 cup lime juice
1/2 cup heavy cream

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.

1012

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 pounds stewing chicken cut up, 3 cups hot water, 2 1/2 teaspoons salt, 3 peppercorns, 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.

That's it — enjoy your meal!

Chicken Curry Jaipur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions