Ceylonese Chicken Curry

• 2 large onions
• 1 piece ginger root chopped
• 2 each garlic cloves peeled
• 2 tablespoons water
• 5 tablespoons corn oil
• 3 tablespoons curry powder
• 1 1/2 pounds chicken breast halves, boneless, skinless
• 1 1/2 tablespoons flour, all-purpose
• 1 1/2 cups chicken broth
• 2 each celery stalks sliced
• 1 each sweet red bell peppers seeded, diced
• 1/2 teaspoon cumin seeds
• 3 ounces mushrooms
• 3/4 ounce coconut
• 2 each tomatoes peeled, seeded

1. Cut 1 onion in fourths.
2. In a blender or food processor, process onion, ginger and garlic until very finely chopped.
3. Heat 3 tablespoons in a saucepan.
4. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly.
5. Cut chicken in bite-size cubes and add to onion mixture.
6. Fry until chicken is seared.
7. Stir in flour and cook 1 minute.
8. Stir in stock and bring to a boil.
9. Cover and simmer gently 15 minutes.
10. Meanwhile, peel remaining onion and separate in rings.
11. Heat remaining oil in a skillet.
12. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes.
13. Add vegetable mixture to chicken mixture and cook 15 minutes.
14. Stir in creamed coconut.
15. Add tomatoes and heat through.
16. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

onions, ginger root, garlic, water, corn oil, curry powder, chicken breast halves, flour, chicken broth, celery, sweet red bell peppers, cumin seeds, mushrooms, coconut, tomatoes

Taken from recipeland.com/recipe/v/ceylonese-chicken-curry-42638 (may not work)