1 (4 lb.) stewing chicken, cut up
3 c. hot water
2 1/2 tsp. salt
3 peppercorns
1 onion studded with 4 cloves
1 carrot
2 tbsp. butter
2/3 c. minced onion
3 tbsp. curry powder
1 c. coconut milk
1/8 tsp. ground black pepper
3 tbsp. chopped crystalized ginger
1/4 tsp. ground cloves
1 tsp. chopped fresh mint or 1/2 tsp. crushed dry root
1/4 c. lime juice
1/2 c. heavy cream

1. Place chicken in kettle or Dutch oven with water, 2 teaspoons salt, peppercorns, onion and carrot. Cover and simmer one hour.

2. Remove chicken from broth and cool. Reserve broth. Cut the chicken into small pieces, removing skin and bones.

3. Melt butter in large skillet. Add onions and saute until tender, but not brown. Stir in curry powder.

4. Gradually stir in coconut milk and one cup of chicken broth. Add pepper, remaining salt, ginger, cloves and mint. Cover and cook over low heat for 30 minutes.

5. Add chicken and continue to cook until chicken is tender, about 30 minutes longer. Just before serving, stir in lime juice and then the cream.

6. Serve on hot rice.

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