Chicken Kahana

Directions

1. 1
   Dredge chicken in flour mixed with ginger and salt.
2. 2
   Heat butter and oil in heavy skillet: brown chicken in it.
3. 3
   Add water and cover; simmer until chicken is tender (about 45 minutes).
4. 4
   While chicken is cooking, combine chicken stock, cornstarch, curry powder, onion and catsup.
5. 5
   Mix until smooth and set aside.
6. 6
   Cut green pepper into halves, remove seeds and stem end and cut pepper into thin slivers (should be about 3/4ths cup).
7. 7
   Cut melon in half, remove seeds and cut into balls with a melon baller or 1/2 teaspoon measuring spoon.
8. 8
   Drain and slice water chestnuts.
9. 9
   When chicken is tender, transfer pieces to a hot platter.
10. 10
    Stir cornstarch mixture into drippings in skillet.
11. 11
    Cook stirring constantly until mixture boils and thickens.
12. 12
    Add green peppers and water chestnuts; simmer 2 minutes longer or until vegetables are hot.
13. 13
    Add salt to taste (about 1/4 teaspoon).
14. 14
    Add melon balls, and pour over chicken.
15. 15
    Serve over hot cooked rice.