India Chicken Curry

Photo: flickr user Nathan Y

Ingredients

2 whole stewing chickens (3-4 lbs. each)

1/4 teaspoon allspice

1/8 teaspoon cloves

1/4 teaspoon coriander

1/2 teaspoon cumin

1 tablespoon curry leaves

1/4 teaspoon dill

1/8 teaspoon fennel

3 crushed garlic cloves

1 tablespoon ginger plus 4 slices of ginger

1/4 teaspoon mace

1/2 teaspoon mustard

1/4 teaspoon nutmeg

1 teaspoon paprika

1/2 cup onion

2 cut up bell peppers

2 tablespoons turmeric

1 teaspoon salt

2 cans chicken stock

3 tablespoons flour

1 can coconut milk

Oil - butter

2 tablespoons lemon juice

1 cup green onions

1 cup coconut (flaked)

1 cup raisins

1 cup peanuts

1/2 cup chutney

Preparation

Brown cut up chicken in oil or butter and crushed garlic; set aside and make a roux by adding flour. Add more oil if needed. When roux is light brown, add chicken stock and stir.

Add all spices, lemon juice, and milk. Cook slowly, stirring occasionally until done, 1 1/2 hours. Let stand 10 minutes. Serve over hot rice with condiments. Serves 6-8.

NOTE: Set backs aside for stock.