Basic Chicken Curry Skinned boned meat from one whole poached fryer (see below), chopped 1 large onion, coarsely chopped 3 small potatoes, diced into 3/4" chunks - or - 8 new red or white potatoes, cut into 1/8ths 3 carrots, peeled, chopped coarsely small head cauliflower, cut into small florets 1 red pepper, seeded and diced into 1" squares 1 can sliced water chestnuts 1 can bamboo shoots 1½ quarts chicken stock, separated ½ cup flour ¼-½ cup mild curry powder (e.g. D&D Gold) 1 12 oz. can coconut milk 2 tablespoons olive oil Put a large pot on the stove, and add the oil on medium heat. Add the chopped onion, carrot, pepper and cauliflower and saute until nearly tender, stirring frequently to keep from browning. Add the curry powder and stir to coat. Wait ten seconds and then add a quart of chicken stock and stir until all lumps are gone from the curry powder. Put ½ quart chicken stock into a jar and add ½ cup flour. Tightly close the jar and shake vigorously to remove lumps, then remove the lid and stir the contents into the pot. Add the diced potatoes and chicken, and let simmer slowly (low heat) for 1-2 hours or until the potatoes are done. Shortly before serving, add the water chestnuts, bamboo shoots and coconut milk. Serve over rice. We add the following condiments, all of which are optional: roasted unsalted peanuts sliced hardboiled eggs crushed pineapple shredded unsweetened coconut currants sliced banana homemade chutney diced papaya NOTE: Curry powder is generally made from turmeric, cumin, coriander, cardamom and ground black pepper. Poached Frying Chicken 1 whole frying chicken water I buy whole fryers when they go on sale for 68¢/pound, and freeze them until I'm ready to use them. I pull the bird from the freezer the night before, and about mid-day it is thawed enough to remove the neck & giblets from the cavity. At this point, wash the bird and go over it looking for feathers that didn't get removed. Then put the bird in a large pot and cover it about 2/3rds of the way up with water (or you can use leftover chicken stock from a previous session, or even canned store-bought chicken stock but watch the sodium, that stuff is loaded), cover, and bring to a simmer for about 45 minutes or until you can easily split the skin with a pair of tongs. Set a colander on a plate next to the stovetop. Using two slotted spoons, lift the cooked chicken from the pot, letting most of the liquid drain, and then set it in the colander to finish draining and cool, maybe 20 minutes. Run the chicken broth through a gravy pitcher to separate out the fat. Pour the broth back into the pot, and put the chicken fat into an empty can. I let the fat can cool outside until atmospheric temperature, then pop it in the refrigerator until just before the garbage can goes out, then put the (cold, solid) fat along with the can into the garbage. But I digress. Put the defatted broth on the stove on high heat, using the vent hood, and boil it until the volume is reduced by half. Bring over your recycling container next to the chicken in the colander, put on a pair of latex gloves, and remove all the skin, bone and ligaments from the chicken. The chicken meat is tender and juicy, not dry at all, and the skin and bones just slip right off. The broth is very flavorful and nearly free of fat and salt.