2 lg Onions
1 Piece ginger root, peeled,
-chopped (2")
2 Garlic cloves, peeled
2 tb Water
5 tb Corn oil
3 tb Curry Powder
1 1/2 lb Boneless chicken breasts,
-skinned
1 1/2 tb All-purpose flour
1 1/2 c Chicken stock
2 Celery stalks, sliced
1 Bell pepper, seeded, diced
1/2 ts Cumin seeds
3 oz Button mushrooms (opt)
3/4 oz Creamed coconut (opt)
2 Tomatoes, peeled, seeded,
-sliced
Toasted shredded coconut
Fresh chervil sprigs (opt)
Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
minutes, stirring constantly. Cut chicken in bite-size cubes and add
to onion mixture. Fry until chicken is seared. Stir in flour and cook
1 minute. Stir in stock and bring to a boil. Cover and simmer gently
15 minutes.
Meanwhile, peel remaining onion and separate in rings. Heat remaining
oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
mixture to chicken mixture and cook 15 minutes. Stir in creamed
coconut. Add tomatoes and heat through. Garnish with shredded coconut
and chervil sprigs, if desired, and serve hot.
