Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         onions
   1      piece         ginger root -- peeled, chopped
                        -- (2")
   2                    garlic cloves -- peeled
   2      tablespoons   water
   5      tablespoons   corn oil
   3      tablespoons   curry powder
   1 1/2  pounds        boneless chicken breasts -- skinned
   1 1/2  tablespoons   all-purpose flour
   1 1/2  cups          chicken stock
   2                    celery stalks -- sliced
   1                    bell pepper -- seeded, diced
     1/2  teaspoon      cumin seeds
   3      ounces        button mushrooms -- (opt)
     3/4  ounce         creamed coconut -- (opt)
   2                    tomatoes -- peeled, seeded,
                        -- sliced
                        toasted shredded coconut
                        fresh chervil sprigs -- (opt)

Preparation:

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons of oil in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.