CURRIED CHICKEN WITH CORIANDER

Preparation Method :

• Put the vegetables in a saucepan with the chicken, bay leaf, parsley, lovage, salt and peppercorns.
• Pour m enough cold water just to cover the chicken and poach for 1 hour. Lift out the chicken when it is tender.
• When the chicken is cool enough to handle, remove all the skin and bones and cut the meat into neat small pieces. Set aside.
• Strain the liquid in which the chicken was cooked, discarding the vegetables and herbs. Taste the stock: if it is too weak, reduce it by fast boiling until it has a good flavor.
• To make the sauce, pour the stock over the desiccated coconut in a bowl and leave tor 15 minutes to form a coconut 'milk'.
• Heat oil  in a large saucepan and cook the onion gently until pale golden, adding the garlic halfway through.
• Sprinkle on the curry powder and spices, stirring all the time. Pour on the remaining stock and stir until blended.
• Simmer gently for 15 minutes, and then add the lemon juice. Pour the coconut 'milk' through a sieve into the curry sauce, pushing lightly with the back of a wooden spoon to extract all the liquid.
• Stir the flour into the yogurt to make a smooth paste and add it to the curry sauce, continuing to stir until all is blended.
• Add the chicken pieces to the sauce. Reheat, stirring, and finally add the almonds and the coriander. Stand, covered, for 5 minutes before serving.
• This dish should be accompanied by plain boiled rice.