Chicken Curry
1/2 cup vegetable oil
1 large frying chicken, cut up OR 4 pounds chicken parts
Salt and Pepper
1 cup flour for dredging chicken
1 large dry onion,
peeled and thinly sliced
2-1/2 Tablespoons Malaysian Curry Powder (purchased from an Asian store)
flour remaining from dredging chicken
2 cups water
1 16 ounce can coconut milk
2 teaspoons salt
Heat vegetable oil in a large skillet over medium high heat. Wash chicken parts and drain. Salt and pepper chicken parts to your taste. Shake chicken parts in a brown paper bag to which flour has been added. Shake excess flour off chicken parts and place chicken parts in hot oil. Turn chicken over periodically, you don't want to cook it all the way done, you just want to cook a little brown color onto it. After you have browned the chicken parts, set them aside on a plate.
Saute the sliced onion until limp in the skillet you have used for browning the chicken. Remove and set aside.
Add the curry powder to the remaining oil in the skillet and cook over medium heat for 5 minutes, stirring constantly.
Add the flour remaining in the paper bag to the oil in the skillet and stir to make a roux, cooking over medium beat. When the flour has turned a nice, rich shade of golden brown, add the water and continue stirring until mixture begins to thicken slightly. Add coconut milk, stirring well. Stir in salt. Place the chicken pieces and onion slices into the curry gravy, and cook over medium low beat until chicken is tender, turning chicken pieces from time to time. This should take about 1 hour.
Serve the curried chicken over hot, steamed rice. Provide bowls of condiments such as shelled peanuts, golden raisins, wide ribbons of coconut, and cubed apple, pear, and or banana. You will first place rice on the plate, then ladle chicken and curry gravy over this, finishing up by sprinkling desired condiments over the top. Serves 6.