Chicken Curry Jaipur Food

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.

CHICKEN CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
• Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
• Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.