Instructions

Place chicken pieces in deep pan with water, 2 t. salt, peppercorns, onion and carrot. Bring to boil, then reduce heat and simmer 1 hour. Remove chicken from broth and cool. Reserve the broth.
Cut chicken into small pieces, removing skin and bones. Melt butter in large skillet. Add the onion and saute until tender but not brown. Stir in curry powder. Gradually stir in coconut milk and 1 cup of strained chicken broth. Add pepper, remaining salt, ginger, cloves and mint. Cover and cook over low heat about 20 minutes. Add chicken pieces and continue cooking until chicken is tender, about 30 minutes more. Just before serving, stir in lime juice and then cream. Server on hot rice with chutney and other condiments.