CHICKEN CURRY JAIPUR
Make and share this Chicken Curry Jaipur recipe from Food.com.
Provided by Chocolatl
Categories Chicken
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 550.1, Fat 46.7, SaturatedFat 21.8, Cholesterol 131.5, Sodium 1122.3, Carbohydrate 8.6, Fiber 2, Sugar 2.2, Protein 25.4
CHICKEN CURRY RECIPE
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Provided by Swasthi
Categories Asian Curry Dinner Indian Main Course Side World Cuisine
Time 50m
Number Of Ingredients 18
Steps:
- First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
- Add chopped onions and chilies. Saute till the onions turn deep golden in color.
- Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
- Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
- Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
- On a low heat, cook until the mixture smells good and the raw smell goes away.
- Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
- Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
- Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
- Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
- Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
- Taste the curry & add more salt if needed.
- You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
- Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
- Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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