Chicken Curry Jaipur

Ingredients for 6 servings:

• 2 kg soup chicken, cut into pieces, (alternatively the same amount of chicken legs or similar)
• ¾ liter of water, hot
• 3 tsp salt
• 1 onion(s), whole
• some carnations
• some peppercorns
• 1 carrot(s)
• 2 tbsp butter
• 200 g onion(s), chopped
• 3 tbsp curry powder
• 250 ml coconut milk
• some pepper
• 3 tbsp candied ginger, finely diced
• 2 pinches of clove powder
• 1 tsp mint, fresh, chopped, or ½ tsp dried
• 65 ml lime juice
• 125 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

from North India, finely spiced, fruity and spicy

Place the chicken pieces in a stockpot, pour on hot water, add 2 teaspoons of salt, peppercorns, the onion studded with cloves, and the carrot, and cover. Simmer gently for 1 hour. Let cool slightly in the stock, then skin the chicken pieces, remove the meat from the bones, and cut into small pieces. Reserve the stock. Melt the butter in a large saucepan and sauté the chopped onion until golden brown. Add the curry powder. Carefully add the coconut milk and 250 ml of the chicken stock. Add the pepper, 1 teaspoon of salt, the diced ginger, the clove powder, and the mint. Cover and simmer over low heat for 30 minutes. Add the chicken and simmer for another 30 minutes. Stir in the lime juice and cream just before serving. Serve over rice. Suitable ingredients include chopped peanuts, diced apple, chutneys, or raisins.