|
| |
|
| What You Need: |
|
|
|
4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
˝ cup corn kernels
3 tablespoons curry powder
Salt, pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
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. Correct seasoning.
|
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.
|
|
|
|
|
|
|
|
