Jaipur Chicken Curry Recipe

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Jaipur Chicken Curry Recipe - Serves 6

Taste Rating = 7 Heat Rating = Medium

Ingredients

2kg (4 lb) chicken, roughly cut up
2 small onions
4 cloves
3 cups (750ml) hot water
2 teaspoons (10ml) salt
3 peppercorns
1 small carrot, peeled and chopped into small pieces
3 tablespoons butter
3 tablespoons (45ml) curry powder
1 cup (250ml) coconut milk
5cm (2 inches) fresh ginger root, peeled and finely chopped
1/4 teaspoon (1ml) ground cloves
1/4 cup (65ml) lime juice
1/2 cup (125ml) cream

Method

Stud one of the onions with the whole cloves
Place the chicken pieces in a large pan with the water
Add the salt, the peppercorns, the clove-studded onion and carrot
Cover and simmer for 1 hour
Remove the chicken from the broth and allow to cool
Strain the chicken broth and set aside
Cut the chicken into small pieces, removing and discarding the skin and bones
Finely chop the second onion
Melt the butter in a large skillet
Add the chopped onion and stir-fry for 8-10 minutes until soft but not brown
Stir in the curry powder
Gradually stir in the coconut milk and one cup of the chicken broth and bring back to simmer
Add the ginger and ground cloves
Cover and cook over low heat for 30 minutes, stirring now and again
Add the chicken pieces
Continue cooking for 30 minutes until the chicken is tender, stirring now and again
Stir in the lime juice and then the cream immediately before serving
Serve on rice

Check out a review of this recipe

Recipe submitted by Doug Simpson on 3 February 2007

If you have a different recipe for this dish then submit it here.


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