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Chicken Curry
Serves 4

3 lb chicken
plain flour
4 small onions
2 garlic cloves
1 fresh ginger root
1/2 oz butter
4 oz desiccated coconut
1 Tbsp Madras curry powder
1/2 pint chicken stock
pinch salt and pepper
lemon juice, squeeze

5 oz plain unsweetened yogurt
2 tsp dried mint
2 small green chilies, finely chopped
1 lemon, juice only
pinch salt

Roll the chicken joints in a little flour. Chop the onions and
garlic very finely. Peel the ginger and crush and chop to a paste.

Melt the butter and in it fry the chopped onions. While they are
frying gently bring 1/2 pint of water to boil and pour it over the
coconut in a bowl. Let it stand. When the onions are golden, add
the garlic and curry powder. Stir over low heat for 3 minutes, then
add the chicken pieces. Stir the mixture for a further 5 minutes.
Add just enough of the chicken stock to barely to cover, season
with salt and pepper and simmer, uncovered, for 45 minutes, turning
the pieces occasionally.

Strain the coconut milk into the pan, add a few drops of lemon
juice and continue to simmer until the chicken is done, approximately
10 minutes.

Mix all chutney ingredients together in a bowl ( will keep in
refrigerator for 5 days). Serve the curry with boiled rice and the


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