• 2 lrg Onions
• 1 piece ginger root, peeled, minced (2")
• 2 x Garlic cloves, peeled
• 2 Tbsp. Water
• 5 Tbsp. Corn oil
• 3 Tbsp. Curry Pwdr
• 1 1/2 lb Boneless chicken breasts, skinned
• 1 1/2 Tbsp. All-purpose flour
• 1 1/2 c. Chicken stock
• 2 x Celery stalks, sliced
• 1 x Bell pepper, seeded, diced
• 1/2 tsp Cumin seeds
• 3 ounce Button mushrooms (opt)
• 3/4 ounce Creamed coconut (opt)
• 2 x Tomatoes, peeled, seeded, sliced
•     Toasted shredded coconut
•     Fresh chervil sprigs (opt)

Directions

1. Cut 1 onion in fourths. In a blender or possibly food processor, process onion, ginger and garlic till very finely minced. Heat 3 Tbsp. ofo il in a saucepan. Add in onion mix and Curry Pwdr and fry 2 min, stirring constantly. Cut chicken in bite-size cubes and add in to onion mix. Fry till chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 min.
2. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add in celery, onion rings, bell pepper, cumin seeds and mushrooms, if you like, and fry gently 4 min. Add in vegetable mix to chicken mix and cook 15 min. Stir in creamed coconut. Add in tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if you like, and serve warm.