India Chicken Curry
By: Anonymous
Published: Friday, April 23, 2010 - 3:40am

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

1 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. 2 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. 3 NOTE: Set backs aside for stock.