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home > recipes > meat > chicken jaipur
from NY, US 3 lbs boneless, skinless chicken breasts 3 c chicken stock 3 TB butter 1 large yellow onion, minced 1 clove garlic, minced 1/3 c curry powder 3 TB crystallized ginger, minced 1/4-1/2 tsp cayenne pepper 1/8 tsp black pepper 1 tsp minced fresh mint or 1/2 tsp dried spearmint 1/8 tsp ground cloves 1-1/2 c coconut milk 2 TB lime juice 1 c cream or half and half A Penzeys Spice recipe 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 coconut milk and reserved chicken 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. Serves 6-8.

Chicken Jaipur


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keyword: chicken
keyword: jaipur
ethnicity: indian
recipes for meat
recipes by butterflydog
Email Address:
(posted September 13, 2011)

from NY, US

3 lbs boneless, skinless
chicken breasts
3 c
chicken stock
3 TB
butter
1 large yellow
onion, minced
1
clove garlic, minced
1/3 c
curry powder
3 TB crystallized ginger, minced
1/4-1/2 tsp
cayenne pepper
1/8 tsp black pepper
1 tsp minced fresh
mint or 1/2 tsp dried spearmint
1/8 tsp ground cloves
1-1/2 c
coconut milk
2 TB
lime juice
1 c
cream or half and half

A Penzeys Spice recipe

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 coconut milk and reserved chicken 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.

Serves 6-8.



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