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Chicken Curry Jaipur
Melt butter in large skillet and sauté onions and curry. Do not brown. Gradually stir in coconut milk plus 3/4 cup of chicken broth. Add pepper to taste plus the salt ginger, cloves and mint.
Add the chicken and simmer covered for 30 minutes Just before serving add lime juice and cream. I like to thicken a little with corn starch or arrowroot. About 1 Tbs. that has been premixed with a little [equal parts] broth or cream.
Serve with rice and offer some conventional garnishments such as: chopped apple, raisins, chutney or coconut.
*New York Times Cook Book page 191 1963 Ed