Ingredients
4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
1/2 cup corn kernels
3 Tablespoons curry powder
salt and pepper to taste
Procedure
1. Slice off top of coconuts and take a thin slice off the bottoms also, so that the coconut will stand upright. Pour off water and reserve.
2. Steam chicken in coconut water. When tender, remove, cool and shred the meat.
3. Steam rice in 2 cups of broth (adding water if needed). Mix in pineapple, onions, corn and curry powder. Season to taste.
4. Stuff coconuts with this mixture, placing alternate layers with the shredded chicken. Replace tops on coconut and sit in a shallow pan of water.
5. Bake in a moderate oven for one hour. If water in pan evaporates, add more.
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