Judi Dench – Jaipur Chicken Curry

Courtesy of myspicesage.com

Ingredients:

• 3 lbs boneless, skinless chicken breasts
• 3 cups chicken stock
• 3 Tablespoons butter
• 1 large yellow onion, minced
• 1 clove garlic, minced
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne (add 1/4-1/2 tsp. if you like it spicy!)
• 3 Tablespoons crystallized ginger, minced
• 1/8 teaspoon ground black pepper
• 1 teaspoon minced fresh mint or 1/2 teaspoon dried
• 1 1/2 cups coconut milk
• 2 Tablespoons lime juice (juice of 1 lime)
• 1 cup cream or half and half

Directions:

Place the chicken breasts in medium pan and cover with the chicken stock.  Cover and simmer until tender.  Remove the chicken from the stock, set aside and reserve 1 1/2 cups of the liquid.

Heat butter in a large, heavy skillet.  Add the onion and garlic and cook for 8-10 minutes, until golden.  Blend the ground coriander, ground cumin, turmeric, ground cinnamon, ground cloves, cayenne pepper, mint, and cloves.

Add the coconut milk and reserved chicken stock, cover and simmer 1/2 hour.  Meanwhile, cut the chicken into bite-sized pieces.

Add the chicken to the curry, cover, and simmer 1/2 hour.  Mix in lime juice and cream and heat, stirring, 5-10 minutes.

Serve with cooked white rice and offer condiments in small bowls at the table.

Some nice condiments: chopped hard-boiled egg, flaked coconut, raisins, chopped peanuts, chopped green onions, and mango chutney.

Enjoy!