India Chicken Curry

• 2 whole stewing chickens 3-4 lbs. each
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves
• 1/4 teaspoon coriander
• 1/2 teaspoon cumin
• 1 tablespoon curry leaves
• 1/4 teaspoon dill
• 1/8 teaspoon fennel
• 3 garlic cloves crushed
• 1 tablespoon ginger plus 4 slices of ginger
• 1/4 teaspoon mace
• 1/2 teaspoon mustard
• 1/4 teaspoon nutmeg
• 1 teaspoon paprika
• 1/2 cup onion
• 2 bell peppers cut up
• 2 tablespoons turmeric
• 1 teaspoon salt
• 2 cans chicken stock
• 3 tablespoons flour
• 1 can coconut milk
• butter Oil -
• 2 tablespoons lemon juice
• 1 cup green onions
• 1 cup coconut flaked
• 1 cup raisins
• 1 cup peanuts
• 1/2 cup chutney

1. Brown cut up chicken in oil or butter and crushed garlic; set aside and make a roux by adding flour. Add more oil if needed. When roux is light brown, add chicken stock and stir.
2. Add all spices, lemon juice, and milk. Cook slowly, stirring occasionally until done, 1 1/2 hours. Let stand 10 minutes. Serve over hot rice with condiments. Serves 6-8.

stewing chickens, allspice, cloves, coriander, cumin, curry, dill, fennel, garlic, ginger, mace, mustard, nutmeg, paprika, onion, bell peppers, turmeric, salt, chicken stock, flour, coconut milk, butter, lemon juice, green onions, coconut flaked, raisins, peanuts, chutney

Taken from www.yummly.com/recipe/India-Chicken-Curry-1660364 (may not work)