Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12              cups  milk
     3/4           cup  white wine
  1              pound  coconut
  2               cups  peanut oil
  3               cups  celery
  6               cups  onion
  2        tablespoons  garlic
     1/3           cup  ginger
  1                cup  mushroom
     1/2           cup  curry powder
     3/4      teaspoon  turmeric
  6             quarts  chicken broth
     1/3           cup  salt
  36            pounds  chicken
     3/4           cup  cornstarch

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

Nutritional Information:

696 Calories (kcal); 51g Total Fat; (67% calories from fat); 46g Protein; 10g Carbohydrate; 223mg Cholesterol; 1252mg Sodium