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Source: Houston Junior League Cookbook

Hawaiian Curry
If you like Hawaiian-style food, then try this delightful chicken dish.
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Serves: 8
Prep Time: 25 minutes
Cook Time: 30-40 minutes
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1 fresh coconut, grated (do not substitute)
4 cups milk, scalded
1 4-5 pounds stewing chicken
1 large onion, chopped
1 clove garlic, crushed
1 piece (1-inch square) ginger root, fresh, finely chopped*
1 tablespoon curry powder
1 tablespoon brown sugar
2 tablespoons flour




A few hints on preparing fresh coconut: Punch 2 holes in eyes of coconut with an ice pick; drain off and discard coconut milk. then bake the whole coconut in a 400 degrees oven for 20 minutes; let it cool. You will need a hammer and lots of muscle to peel coconut.
Grate coconut meat and add to scalded milk. Let soak 2 hours. Simmer chicken in well-seasoned water. Remove bones and cut chicken int large bite-sized pieces. Set aside. Strain coconut-milk mixture through cheese cloth into a bowl. Squeeze all possible milk from the grated coconut. Discard coconut meat (after all that!) and reserve flavored milk (you should have 2-3 cups). Melt butter; add onion, garlic and ginger root; cook until transparent. Add curry powder, brown sugar and flour. Mix well. Slowly stir in 2 cups prepared coconut-flavored milk. Bring to a boil and thin with remaining milk to desired consistency. Add chicken to sauce and season with salt to taste. Serve in a rice ring. This sauce may be frozen, but do not add salt until ready to serve, or sauce will curdle. Sauce may also be used with any seafood, lamb or with eggs.
*You may substitute either 1 teaspoon ground ginger, or 2 tablespoons slivered, crystalized ginger. If using crystalized ginger, wash off sugar. Do try to find fresh ginger, as it is really better.





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