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Chicken Curry

8 pieces of chicken (I used legs and thighs)
2 T oil
3 T butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 T flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth

garnishing options: unsweetened coconut, toasted almond slivers,
sliced green onions, raisins or dried currants

Remove the skin from the chicken. Melt the butter and oil in a
heavy pot. Brown the chicken pieces in batches, adding more oil
as needed. Set the chicken aside.

Saute the onion until limp. Add the pepper, curry powder, garlic,
and other spices. Cook briefly. Stir in the flour. Add the
coconut milk and chicken broth, stirring well to loosen anything
stuck to the pot. Simmer for a few minutes, then return the chicken
to the sauce. Cover and simmer for about 30 minutes, until the
chicken is tender.

Serve over steamed rice, preferably basmati variety. Put the
garnishes in small dishes. Have guests sprinkle the garnishes on
their portions.

A good side dish is plain steamed cauliflower.


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