Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        chicken -- cut into small
                        pieces
   1      tablespoon    oil
   2      tablespoons   curry powder
   1                    onion -- finely chopped
   2                    carrots -- sliced
     1/4  cup           dried apricots -- diced
     1/4  cup           tomato puree
   1      cup           chicken broth
   2      tablespoons   butter -- softened
   3      tablespoons   flour
   1      cup           peas -- cooked
     1/3  cup           shredded unsweetened coconut
                        Major Grey's chutney

Preparation:

Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and continue cooking for 15 minutes. Serve with rice and chutney. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.