INGREDIENTS:

1/4 c. grated coconut
2 c. boiling water
6 chicken portions
3 tbsp. seasoned flour (salt & pepper added)
4 tbsp. (1 oz.) butter
2 onions, thinly sliced
2 apples, peeled & finely chopped
2 tbsp. curry powder
2 cloves garlic, finely chopped
1 tsp. ground ginger
3 tsp. brown sugar
1 tsp. salt
2 tbsp. lemon juice
3 tbsp. vinegar

DIRECTIONS:

Place coconut in bowl. Pour on boiling water and leave to infuse. Coat chicken in seasoned flour. Brown all over in hot melted butter over medium heat. Remove chicken from pan and keep warm. Saute onions and apples in pan juices until soft. Sprinkle on curry powder, garlic, ginger, brown sugar and salt. Add lemon juice and vinegar to the pan and stir gently. Cook over medium heat for 5 minutes. Return chicken pieces to pan and strain coconut liquid over the pan mixture. Bring to boil; reduce heat. Cover and simmer 40 minutes. Prepare rice in the meanwhile.

YELLOW RICE:

1 1/2 c. long grain rice
3 3/4 c. water
2-3 pieces stick cinnamon
3 tbsp. brown sugar
1 tsp. salt
1/2-1 tsp. turmeric
3/4 c. seedless raisins

Place all ingredients except raisins in a saucepan. Bring to boil, stir well. Reduce heat to low and cook uncovered until rice is tender. Now add raisins, cover and keep warm. To be served with the curry when the latter is ready.

INGREDIENTS:

1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder

DIRECTIONS:

Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.

Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.

INGREDIENTS:

3/4 c. minced onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. curry powder
6 med. tomatoes, halved
1/4 c. butter, divided
2 tbsp. chopped fresh parsley

DIRECTIONS:

Combine minced onion, salt, sugar, and curry powder in a small bowl; stir well. Spread onion mixture evenly over tomato halves. Top each half with 1 teaspoon butter. Place tomatoes on rack of a broiler pan. Broil 6 inches from heat 8 to 10 minutes or until tomatoes are tender. Transfer tomatoes to a serving platter, and sprinkle with parsley. Yield: 12 servings.