Chicken Curry

Name: Chicken Curry
Ingredients: whole fryer chicken; onions, celery, salt and pepper; 1 pkg. sweet coconut; 1 c. milk; 1 c. coconut milk; 1 or 2 large onions; 1 clove garlic, minced; 6 Tbsp. butter or margarine; 2 to 3 Tbsp. curry powder; 1/2 tsp. ground ginger; 1/2 c. flour; dash of cayenne pepper; 2 1/2 c. chicken stock; salt to taste

14 ingredients

10 steps

Ingredients

whole fryer chicken
onions, celery, salt and pepper
1 pkg. sweet coconut
1 c. milk
1 c. coconut milk
1 or 2 large onions
1 clove garlic, minced
6 Tbsp. butter or margarine
2 to 3 Tbsp. curry powder
1/2 tsp. ground ginger
1/2 c. flour
dash of cayenne pepper
2 1/2 c. chicken stock
salt to taste

Directions

1

Boil the fryer with onions, celery, salt and pepper.
2

Bone the chicken.
3

Simmer the package of coconut with the cup of milk, then set aside to cool.
4

Strain the coconut through cheesecloth.
5

Saute onions and garlic in butter, then add curry, cayenne and ginger; cook 2 to 3 minutes.
6

Add flour, coconut milk and chicken stock. Cook, stirring, until smooth and thick.
7

Simmer 20 minutes.
8

Stir in chicken and 1/2 cup half and half.
9

Do not boil.
10

Serve over hot rice with condiments: raisins, peanuts, mango chutney, pineapple chunks and coconut.