Recipe - Ceylonese Chicken Curry

2 lg Onions
1 Piece ginger root, peeled,
chopped (2")
2 Garlic cloves, peeled
2 tablespoon Water
5 tablespoon Corn oil
3 tablespoon Curry Powder
1 One half pound Boneless chicken breasts,
skinned
1 One half tablespoon Allpurpose flour
1 One half cup Chicken stock
2 Celery stalks, cut or sliced up
1 Bell pepper, seeded, minced
One half teaspoon Cumin seeds
3 ounce Button mushrooms (opt)
Three fourths ounce Creamed coconut (opt)
2 Tomatoes, peeled, seeded,
cut or sliced up
Toasted shredded coconut
Fresh chervil sprigs (opt)

Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a
saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring
constantly. Cut chicken in bitesize 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.