Chicken Jaipur
From pleclare 14 years ago
- 130 to make
- Serves 8
This is a nicely spiced curry dish...came from penzey's
Ingredients
- 3 lbs boneless, skinless chicken breasts(I like boneless thighs) shopping list
- 3 c chicken stock shopping list
- 3 TB butter shopping list
- 1 large yellow onion,minced shopping list
- 1 clove garlic,minced shopping list
- 1/3 c curry powder shopping list
- 3 TB crystallized ginger,minced shopping list
- 1/4-1/2 tsp cayenne pepper shopping list
- 1/8 tsp black pepper shopping list
- 1 tsp minced fresh mint or 1/2 tsp dried spearmint shopping list
- 1/8 tsp ground cloves shopping list
- 1-1/2 c coconut milk shopping list
- 2 TB lime juice shopping list
- 1 c cream or half and half shopping list
How to make it
- Place chicken breasts in med. pan and cover with chicken stock. cover and simmer until tender. Remove the chicken from the stock. Set aside and reserve 1-1/2 c liquid
- Heat butter in large,heavy skillet. Add the onion and garlic and cook 8-10 mins,until golden. Blend in curry powder,crystallized ginger,cayenne,pepper,mint and cloves. Add cocomut milk and reserved chickrn stock,cover and simmer 1/2 hour.
- Meanwhile,cut chicken into bite size pieces.
- Add chicken to curry,cover and simmer 1/2 hour. Mix in lime juice and cream and heat,stirring,for 5-10 mins.
- Serve with cooked white rice and offer condiments such as crumbled bacon,flaked coconut,raisins,chopped peanuts,chopped green onions and mango chutney in small bowls.
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