India Chicken and Rice

Pick the meat off the bones of a larger fryer or young hen. Cut the small cubes, put it into heavy iron pot.

Teaspoon salt, 1/2 teaspoon black pepper, onion (chopped) and no water.

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 needed, 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 too thick, add more water.

Serve on steamed rice.