Preparation:
combine milk, wine, and coconut flakes in a saucepan, over a medium flame
bring to a light boil, reduce heat, and simmer for 30 minutes remove from heat and strain through a chinois, discarding solids and reserving liquid heat peanut oil in a large wok, over a moderate flame add celery, onions, garlic, ginger, and mushrooms stir-fry for 1 minute add curry powder and turmeric stir-fry for another 2 minutes add chicken broth and salt (omit salt if using salted broth) bring to a boil, reduce heat, and simmer for 5 minutes remove from heat and strain well set vegetables aside and return liquid to the wok add chicken, return to the boil, reduce heat, and simmer for 25-30 minutes combine reserved coconut milk and cornstarch-mix well add to chicken mixture, along with the vegetables heat and stir until thickened serve hot, with steamed rice and assorted condiments to the side |
