Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ****curry powder****
   1 1/2  teaspoons     coriander seed
   1 1/2  teaspoons     cardamom seeds
   1      teaspoon      cumin seed
   1 1/2  teaspoons     whole black peppercorns
   1      teaspoon      whole cloves
   1      tablespoon    ground turmeric
   1 1/2  teaspoons     red pepper flakes
   1                    bay leaf -- crumbled
   1      teaspoon      nutmeg -- freshly grated
                        ****chicken curry****
   8                    boned and skinned chicken breast halves
                        salt
                        freshly ground black pepper
   2      tablespoons   vegetable oil
   3      tablespoons   unsalted butter
     3/4  cup           chopped shallots
   1 1/2  cups          coconut milk -- canned
   1 1/2  cups          chicken stock
   3      tablespoons   all-purpose flour
                        ****condiments****
                        shredded coconut meat -- or dried coconut
                        dry roasted peanuts or cashews -- coarsely
                        chopped
                        minced green onion
                        chutney
                        currants or raisins

Preparation:

To make the Curry Powder, in a small, heavy skillet, combine the coriander, cardamom, and cumin seeds, peppercorns, and cloves. Place over medium heat and toast, stirring or shaking the pan frequently, until fragrant, 3 to 5 minutes; do not allow to burn. Transfer to a spice grinder or heavy mortar with a pestle, add the turmeric, chile flakes, bay leaf, and nutmeg, and grind to a fine powder. Set aside. In a saut‚ pan or heavy stew pot such as a dutch oven, melt the oil and 1 tablespoon of the butter over medium-high heat. Add as many of the chicken strips as will fit comfortably without crowding the pan and cook, turning frequently, until opaque all over. Using tongs or a slotted utensil, transfer the chicken to a plate. Cook the remaining chicken in the same manner. Add the remaining 2 tablespoons butter to the pan and melt over medium-low heat. Add the shallot and the reserved Curry Powder and saut‚ until the shallot is soft, about 5 minutes. Sprinkle with the flour and saut‚ about 3 minutes longer. Stir in the coconut milk and stock or broth and bring to a simmer. Return the chicken to the pan. Reduce the heat to low, cover, and simmer until the sauce thickens to the consistency of heavy (whipping) cream and the chicken is opaque all the way through when tested by cutting with a small, sharp knife at the thickest portion, about 10 minutes. Taste and adjust the seasonings. Offer the condiments at the table.