Chicken Curry Jaipur Chicken Curry Jaipur
Quoted message said:From: "Riley Sparks" <[email hidden]> 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
2/2 tsp ground cumin
3/4 tsp paprika
4/2 tsp ground coriander
5/4 tsp salt 2 chicken breasts, skinned, boned & chopped
6/4 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
6 (1 aa.) 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
7/2 cup minced onion 3 Tbsp. curry powder 1 cup coconut milk
8/4 tsp. ground black pepper 3 Tbsp. chopped crystallized ginger
9/4 tsp. ground cloves 1 tsp. chopped fresh mint or 1/2 tsp. crushed dry root
10/4 cup lime juice
11/2 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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