Curried Chicken

• 1 (3 1/2- to 4-pound) broiler-fryer, cut up
• 1 teaspoon salt
• 1/2 cup butter or margarine
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 small cloves garlic, minced
• 1 Granny Smith apple, cored and finely chopped
• 1/4 pound cooked ham, chopped
• 1 small bay leaf
• 1/4 teaspoon dry mustard
• 2 tablespoons all-purpose flour
• 2 teaspoons curry powder
• 1/2 teaspoon ground mace
• 1/2 cup coconut juice
• 1 cup whipping cream
• Hot cooked rice
• Condiments

1. Place chicken, salt, and water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving 2 cups broth; cool. Bone chicken, and cut into bite-size pieces. Set aside.
2. Melt butter in a heavy skillet over low heat; add next 7 ingredients, and mix well. Cook over medium heat 8 minutes. Stir in flour, curry powder, and mace; cook an additional 4 minutes. Gradually add reserved chicken broth and coconut juice. Simmer over low heat 1 hour; strain. Reserve curry sauce; discard vegetable-ham mixture. Stir cream and chicken into curry sauce; cook over medium heat 10 minutes. Serve over rice with several of the following condiments: (about 1 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, salted peanuts, and chopped green onion.

salt, butter, onion, celery, garlic, apple, ham, bay leaf, dry mustard, flour, curry powder, ground mace, coconut juice, whipping cream, rice, condiments

Taken from www.myrecipes.com/recipe/curried-chicken-0 (may not work)