Chicken Curry
3-pound chicken (2 pkg. frozen pkge)
Boiling Water
1 tbsp. salt
3 cups shredded fresh or packaged coconut
1-1/2 pts. milk
2 tbsp. butter
1 tbsp. lemon Juice
1 cup chopped onion
1 tsp. chopped garlic
1 tsp. chopped fresh ginger root or 1/2 tbsp. dried ginger root soaked in 2 tbsp. water
1-1/2 tbsp. curry powder
2 tbsp. flour
3 tbsp. water
Clean the chicken, partially cover it with boiling water, add the salt, and simmer until the chicken is tender but do not cook until the meat falls from the bone. Cook, drain, and remove the meat from the bone. Cut the chicken into 1/2 inch pieces.
Soak the coconut in 2 cups milk for 15 minutes. Fry the onion, garlic, and ginger in butter until they are a golden brown. Add the curry powder and mix thoroughly. Add 1 cup milk, a small amount at a time, simmer 5 minutes, than add the remaining milk and coconut, and simmer 30 minutes. Do not allow the mixture to boil as it may curdle. Cool it and strain through a poi cloth or several thicknesses of cheesecloth. Squeeze out as much liquid as possible. Discard the coconut, onion, and ginger mixture. Heat the liquid, stir in the paste made of flour and water, and cook until it has thickened. Add the chicken and simmer for 20 minutes. Season with salt and lemon juice if necessary. Serve the curry with hot rice.
