Yield: 8 Servings
|3||Cloves garlic; minced|
|1 tablespoon||Ginger root; chopped|
|2||Apples; cored and diced|
|2 tablespoons||Curry powder|
|½ cup||Butter; softened|
|3 cups||Cooked chicken|
|1 cup||Pineapple; diced|
Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions.
Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours, or overnight. Strain. Heat thoroughly over low heat. Blend flour with remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt and cream. Add chicken and pineapple. Cook over a low heat ½ hour.
Variation: For the aloha touch, serve curry in a scooped-out pineapple shell. Serve with steamed rice. Serve crisp chopped bacon, chutney, pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs and dried apricots (that have been soaked in water, drained and finely chopped) as condiments.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .