Recipe - Chicken In Shrimp And Almond Sauce

3 tablespoon Olive oil
2 md Onions; finely chopped
4 Spring onions; chopped
2 lg Cloves garlic; chopped
4 md Tomatoes; peeled, seeded and
chopped
1 Hot chillies; seeded &
chopped, (up to 2)
Salt and pepper
4 tablespoon Fresh coriander
2 Chickens; quartered, 2 1/2
lb
One half pound Finely ground almonds
One half pound Dried shrimp; finely ground
1 One fourth pt Thin coconut milk
One fourth pt Thick coconut milk
1 tablespoon Rice flour
4 tablespoon Palm oil
3 tablespoon Lime or lemon juice

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html

1.In a large pan heat the oil and saute onions, spring onions, garli,
tomatoes and chillies for 5 minutes. Season to taste and stir in the lime
juice and coriander.Add the quartered chickens and cook covered for 3035
minutes until tender.

2.With a slotted spoon transfer the chickens to a dish and allow to
cool.Skin and bone, then chop the meat coarsely.

3.Put the vegetables through a sieve pressing down hard to extract all the
liquid. Discard the solids and reseve liquid.

4.In a saucepan combine the almonds, ground shrimp, thin coconut milk and
the reserved liquid. Bring to the boil and simmer for 15 minutes. Add the
thick coconut milk and the rice flour mixed with a little water. Cook
uncovered, stirring often, until thickened.

5.Add the chicken peices and the palm oil and cook just long enough to heat
through, about 5 minutes. Serve with rice flour pudding.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 18, 1998