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Chicken Curry Jaipur

Serves 6


  • 2 pounds of chicken or turkey cut into bite sizes pieces.
  • Enough butter and or oil to sauté the onions.
  • 2 cans of coconut milk
  • 2 to 3 Tbs. curry.
  • 2 to 3 Tbs. of minced ginger.
  • 1/2 tsp. ground cloves
  • 1 tsp. chopped mint or 1/2 dried mint
  • 1/4 cup lime juice
  • 2/3 cup of minced or well chopped onion
  • 3/4 cup of chicken broth.
  • 1/2 to 1 tsp. salt
  • 1/2 cup heavy cream


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

At Irving this is almost always prepared using our left over turkey a few days after Thanksgiving.