Curried Chicken (Clay Pot)

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - cut into serving
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Curry powder
1		Onion - finely chopped
2		Carrots - sliced
1/4 cup	36g / 1.3oz	Dried apricots - chopped
1/4 cup	59ml	Tomato puree
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Butter - softened
3 tablespoons	45ml	Flour
1 cup	237ml	Peas - cooked
1/3 cup	30g / 1.1oz	Shredded unsweetened coconut Major Grey's

Recipe Instructions

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.

Source:
Food and Wine Magazine November 94

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