Curried Chicken (Clay Pot) -

-pieces 1 tb Oil

2 tb Curry powder

1 Onion, finely chopped

2 Carrots, sliced

1/4 c Dried apricots, chopped

-into small pieces 1/4 c Tomato puree

1 c Chicken broth

2 tb Butter, softened

3 tb Flour

1 c Peas, cooked

1/3 c Shredded unsweetened

10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to

450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and continue cooking for 15 minutes. Serve with rice and chutney. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,

1974. Posted by Stephen Ceideberg; November