Chicken Curry Jaipur
Chicken Curry Jaipur

From: "Riley Sparks"
Does anyone have a recipe for Chicken Curry Jaipur?


Try these two which are very different from one another

Chicken Curry Jaipur


3 Tbsps vegetable oil
1 onion, peeled & chopped
2 cloves garlic, crushed
1 tsp root ginger, peeled & grated
1 red chilli, seeded & finely chopped
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp paprika
1/2 tsp ground coriander
1/4 tsp salt
2 chicken breasts, skinned, boned & chopped
1/4 tsp garam masala
7 fl oz coconut cream
Chopped coriander to garnish

Heat the oil in a saucepan. Add the onion and fry for 3-4 minutes. AS it
begins to brown add the ginger, garlic and chilli and fry for 3 minutes
more.
Add the turmeric, cumin, paprika, coriander and salt. Continue to fry for
another minute,stirring well so it doesn't burn.Add the chicken and fry
gently for about 4 minutes, stirring from time to time.
Add the garam masala and coconut cream, cover the pan and simmer for 4
minutes.If the sauce seems too thick add 5 fl oz water. Serve with plain
rice or a naan.



Chicken Curry Jaipur

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

Place chicken in kettle or Dutch oven with water, 2 teaspoons salt,
peppercorns, onion and carrot. Cover and simmer one hour. Remove chicken
from broth and cool. Reserve broth. Cut the chicken into small pieces,
removing skin and bones. Melt butter in large skillet. Add onions and
saute until tender, but not brown. Stir in curry powder. 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. 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. Serve
on hot rice.


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