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What You Need:
(To Serve: 2)
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4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
½ cup corn kernels
3 tablespoons curry powder
Salt, pepper
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Translate this recipe:
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| How To Cook: |
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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.
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2. Steam chicken in coconut water. When tender, remove, cool and shred the meat.
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3. Steam rice in 2 cups of broth (adding water if needed). Mix in pineapple, onions, corn and curry powder. Correct seasoning.
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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.
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5. Bake in a moderate oven for one hour. If water in pan evaporates, add more.
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