Chicken Curry

• 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

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.

chicken, onions, sweet coconut, milk, coconut milk, onions, clove garlic, butter, curry powder, ground ginger, flour, cayenne pepper, chicken stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973850 (may not work)