Chicken with coconut cream curry

I use coconut milk in most of my curry. Guess what I usually find some can coconut cream in tops and fresh coconuts in Wal-Mart.




Chicken with coconut cream curry
Ingredients
3-pound chicken
1-tablespoon salt
Boiled water
3 cups shredded fresh coconut or pack coconut
1 litter milk
2-tablespoon butter
1-tablespoon lemon juice
1 cup onion (chopped)
1-tablespoon garlic (chopped)
1-teaspoon fresh ginger (chopped)
1-tablespoon coriander powder
½-tablespoon Turmeric
2-tablespoon flour
2-tablespoon water

Procedure
1)Clean the chicken, partially cover it with boiling water, add the salt, and simmer until the chicken is tender but do not cook until the meat falls from the bone.
2)Cool, drain, and remove the meat from the bone, cut the chicken into ½-inch pieces.
3)Soak the coconut in 2 cups milk for 15 minutes.
4)In a medium saucepan fry the onion, garlic, and ginger in butter until they are golden brown add the curry powder and mix thoroughly. Add 1 cup plain milk, (a small amount at a time), simmer for 5 minutes, then add the remaining milk and coconut.
5)Do not allow the mixture to boil as it may curdle. Cool and strain through strainer or some thing useful to squeeze out the liquid. (squeeze out as much liquid as possible)
6)Heat the liquid, stir in the past made of flour and water, and cook until it has thickened.
7)Add the chicken and simmer for 15 minutes. Season with salt and lemon juice.

Serve Chicken with Coconut cream curry with hot rice or Roti