Serves: 4
Total Calories: 997

Have Ready:
1 cup milk
1 1/2 cups coconut grated
1/4 cup cashew nuts
2 tablespoons poppy seeds
1 (4-ounce) can green chili diced mild
1 teaspoon coriander ground
1/2 teaspoon cumin
2 tablespoons butter or margarine
1/2 teaspoon cinnamon ground
1 onion large, sliced
2 cloves garlic peeled and finely chopped
2 1/2 pounds broiler-fryer chicken
1 tomato chopped
1/8 teaspoon ginger ground
1 teaspoon salt
1/2 cup water
1 teaspoon lemon juice
1 cup white rice raw
You'll Need:
small saucepan
measuring cups
mixing spoon

In a small saucepan, bring milk and 1/2 cup coconut to a boil. Remove from heat and place in the blender with remaining 1 cup coconut, cashews, poppy seed, green chilies, coriander, and cumin seed. Blend to a fine paste. In a large skillet over medium-high heat, melt butter or margarine. Add cinnamon, onion, garlic, and chicken pieces, and fry until golden brown, using tongs to turn the chicken. Scrape the ground ingredients from the blender into the skillet with the rubber scraper add the chopped tomato, ginger, salt, and 1/2 cup water. Set the timer and cook, covered, on low heat until tender, about 40 minutes. Just before removing from heat add the lemon juice. While the chicken is cooking, prepare rice according to the package instructions in a 1 1/2 -quart saucepan. Serve the chicken over the hot rice.

Nutritional Facts:

Serves: 4
Total Calories: 997
Calories from Fat: 196

More Recipes from the Meals of Many Lands Cookbook:
Celery Chicken
Chicken Doorma
Chicken Paprika
Ground Beef Stroganoff
Italian Pizza
Nut-Filled Grecian Meatballs
Oven-Fried Chicken
Pyrenees Potato Pie
Quiche de France
Rolled Fillets Of Sole With Dill Stuffing
Sweet & Sour Pork
Tacos
Toad-In-A-Hole