CHICKEN CURRY

1 Coconut, grated

1 1/2 cup warm Water (or a can of coconut milk replacing #1 and #2)

2 tablespoons Cooking Oil

1 clove Garlic, minced

1/2 cup Onions, minced

1 Chicken (about 1 kilo) cut up

1-2 tablespoons Curry Powder

1 tablespoon Salt

1/4 cup Tomato Sauce

Add 1/2 cup warm water to the grated coconut. Place in cheese cloth and squeeze. Repeat to get one cup of thick coconut milk. Saute Garlic and Onion in Cooking Oil, add hicken pieces, cook covered for 10-15 minutes. Add Curry Powder, Salt and Pepper. Pour in Coconut Milk and Tomato Sauce. Simmer gently, stirring frequently until chicken is tender. More Milk may be added, if needed. Dish should not be too dry. Serve with hot rice and additional toppings such as: Mango Chutney, Chopped Peanuts, Crisp Fried Bacon, Raisins, Cheese, Tomatoes, Green Onions, Pineapple Chunks, etc.