India Chicken And Rice - cooking recipe

Ingredients

chicken
onion
1 tsp. cumin powder
1/2 tsp. ginger powder
2 tsp. curry powder
salt
black pepper
1 heaping Tbsp. flour
1 c. fresh coconut, finely grated
garlic
1/8 tsp. cayenne pepper
1/4 tsp. nutmeg

Preparation

Pick the meat
off the bones of a larger fryer or young hen. Cut the
meat
into
small cubes, put it into heavy iron pot.
Add 1
teaspoon
salt, 1/2 teaspoon black pepper, onion (chopped) and no
water.
Mix
well
together and simmer on a very slow heat until the meat is tender.
Mix often but do not brown it.
Cook the
bones in another pot in about 1 quart of water, 1 teaspoon salt and garlic.
When the meat on the bone is cooked, strain
the broth into the meat you had cooked; if more water
is
needed, add
some.
Add
coconut.
In a small bowl, mix
flour,
curry powder, cumin powder, ground ginger, cayenne pepper and nutmeg; mix well.
Add cold water to make a thin paste, put
in the stew and cook about 10 minutes more on a very slow
fire.
If
too thick,
add more water.
Serve on steamed rice.