Chicken Curry Jaipur Recipes

CHICKEN CURRY JAIPUR

Steps:

• 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.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.