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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Adapted from the New York Times Cookbook. Serve with rice and chutney or other condiments. Ingredients:
1 stewing chicken, about 4 pounds, cut up |
3 cups hot water |
1 onion |
4 cloves |
3 peppercorns |
1 small carrot |
2 1/2 teaspoons salt, divided |
2 tablespoons butter |
2/3 cup onion, minced |
3 tablespoons curry powder |
1 cup unsweetened coconut milk |
1/8 teaspoon black pepper |
3 tablespoons preserved gingerroot, chopped |
1/4 teaspoon ground cloves |
1 teaspoon fresh mint, chopped |
1/4 cup lime juice |
1/2 cup heavy cream |
Directions:
1. Place chicken and water in a heavy pot or Dutch oven.
2. Stud the onion with the cloves (push the cloves into the onion at various points).
3. Add onion, peppercorns, carrot and 2 teaspoons of salt to the pot.
4. Cover and simmer 1 hour.
5. Remove chicken from broth and cool.
6. Strain broth and discard solids. Set broth aside.
7. When chicken is cool enough to handle, remove skin and bones and cut into small pieces. Set aside.
8. Melt butter in a large skillet.
9. Add minced onion and saute until tender but not browned, 2-3 minutes.
10. Stir in curry powder.
11. Gradually stir in coconut milk and 1 cup of the reserved broth.
12. Add pepper, ginger, cloves, mint and remaining salt.
13. Cover and cook over low heat 30 minutes.
14. Add chicken and cook until tender, about 30 minutes more.
15. Stir in lime juice.
16. Stir in cream and serve.
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