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Kamaaina Coconut Curry

This is our old standby (Christmas Eve) curry recipe.
3   Onions, chopped  
¾ cup    Butter or margarine  
1 cup    Flour - less 1 tablespoon  
5 Tbs    Curry powder  
5 Tbs    Brown sugar  
6 cloves    Garlic, minced  
1 inch    Ginger root, minced  
3 cups    Chicken or beef stock  
6 cups    Coconut milk  
4½ tsp    Salt  
6 cups    Cooked, cubed chicken or shellfish  
1 Saute onions in the butter.
2 Stir in the flour, curry powder, brown sugar, garlic and ginger. Cover and cook over very low heat for one hour.
3 Blend in the stock and the coconut milk, stirring until smooth. Do not boil. Cover, cook one hour more.
4 Add the salt and the chicken or shellfish. Heat thoroughly and serve over rice.
5 We've always served with the following condiments for '10 boy': raisins, coconut, chopped nuts, sliced black olives, chopped green onions, cooked chopped egg, chutney, bacon bits, candied ginger, parsley.