Review of the Jaipur Chicken Curry Recipe
Hi, Ray here again.
It is time to make another chicken curry from the wide range on the Curry Focus website and this week I went for the Jaipur Chicken Curry recipe.
I bought a couple of packs of chicken pieces for the curry with a pack of chicken drumsticks and a pack of chicken pieces.
I used the onion and chicken pieces to make the broth with the onion and chicken pieces and then left the chicken for about 10 minutes to cool down.
The meat easily came off the bones once it had been cooked and I didn’t even need to use a knife.
I just followed the simple instructions in the recipe and the meal was ready about an hour later.
I made some rice and it was timed to be ready when the curry was ready.
I soon served up the curry to the dinner guests.
The curry had a great creamy ginger taste. And most of the liquid had been absorbed into the curry so it turned out to be a dry curry with a good texture.
The Jaipur chicken curry received an excellent rating of 7 out of 10 with a spice/heat rating of medium.
This is an excellent curry that I recommend that you try.
It’s now time for a little confession. I made this curry last week using chicken breasts instead of chicken on the bone. I went shopping and forgot my shopping list. I knew that I had to buy chicken but forgot the type.
And 4 lb of chicken breast is a lot of chicken. Perhaps I should have put the chicken into the freezer, or chosen another recipe, but I went ahead anyway. The meat on the chicken breasts fell apart. It was a bit like eating shredded chicken. The curry was good but I was annoyed that I’d bought the wrong main ingredient.
The second making of the curry was a lot more successful using the drumsticks and chicken pieces. I remember reading somewhere that about 30% of a chicken is bone and fat. But I found that the drumsticks and pieces yielded less than 50% of the weight. Maybe I should have used a whole chicken. Maybe next time.
