Indian: Chicken Curry 25 by Recipe Cottage

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	Chicken Curry 25

		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 chutney.