Ceylonese Chicken Curry

Course : Curry
Serves: 8
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2 large onions
1 piece ginger root -- peeled, chopped
2 cloves garlic -- 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 medium celery stalks -- sliced
1 medium bell pepper -- seeded, diced
1/2 teaspoon cumin seeds
3 ounces button mushrooms -- (opt)
3/4 ounce creamed coconut -- (opt)
2 medium tomatoes -- peeled, seeded,sliced
1 Cup toasted shredded coconut
1 bunch fresh chervil sprigs -- (opt)

Preparation / Directions:

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.

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