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Jaipur Chicken Curry Recipe

Jaipur chicken is a creamy curry made with coconut milk and curry spices

The chicken is cut up and boiled in water with onions and carrots. After the chicken has been cooked, the skin and bones are removed and discarded. Curry sauce is made with curry spice, coconut milk, and chicken broth from boiled chicken. The boiled chicken is simmered in the sauce to absorb all the flavors. Lime juice and cream are stirred in before serving.

The reason to boil chicken with skin and bones is to maximize gelatin in the broth for flavor



Boil chicken

1. Chicken cut up in standard 8 pieces: 4 Pounds

2. Onion, Peeled cut up in quarters: 1

3. Carrot peeled cut about 3 pieces: 2

4. Cloves: 4

5. Black peppercorn: 4

6. Salt: 1 teaspoon

7. Water: 3 cups

Coconut Curry sauce

1. Ghee: 2 Tablespoons

2. Onion, finely chopped: ½ cup

3. Fresh ginger, peeled finely chopped: 2"x1"

4. Fresh peppermint chopped: 1 teaspoon

5. Curry powder: 3 Tablespoons

6. Ground black pepper: ¼ teaspoon

7. Ground cloves: ¼ teaspoon

8. Coconut milk: 1 cup



1. Lime juice: ¼ cup

2. Heavy whipping cream: ½ cup



Boil Chicken

1. Add Chicken onion water carrot cloves salt and pepper corn in a pot. Bring it to a boil.

2. Turn down heat. Cover. Simmer for 45 minutes.

3. Remove chicken, set aside

4. Strain broth. Save one cup of broth and set it aside

5.When chicken is cold, remove and discard skin and bones. Cut up chicken in to 1" bite size pieces

Coconut Curry Sauce

1. Heat Ghee in a sauce pan. Add onions. Sauté till translucent, about 5 minutes

2. Add Ginger and peppermint. Sauté about one minute

3. Add Curry powder, black pepper, and ground cloves. Sauté about one minute

4. Add Coconut milk, and one cup of chicken broth from boiled chicken

5. Bring to a boil. Simmer on low heat to make thick sauce, about 20 minutes

6. Add chicken. Cover and simmer about 20 minutes


Stir in lime juice and Cream in to hot curry before serving


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