Cooked rice
Creamed curry chicken
Grated Cheddar cheese
Chopped purple onions
Chopped olives
Sweet pickle relish
Crushed potato chips
Flaked coconut, roasted until brown

Remove skin from pieces of chicken and cut out as much fat as possible. Put in large pot with lots of water and cook until meat is ready to fall off the bones. Season while cooking with: Bay leaf Oregano Curry powder

While waiting for chicken to cook, grate the cheese, chop the onions, cook the rice and crush the potato chips. When chicken is well done, remove from pot, reserving the broth. Cut into fairly small pieces after first removing the bones. Thicken the broth with flour or cornstarch. Add more salt and curry powder, if needed; season to taste. Return chicken to pot and stir well.

Roast the coconut in a flat pan, stirring often, until nicely brown. Serve buffet-style, if desired, everything in a separate dish, arranged in the order given above.

Each person starts with a small amount of rice in the center of their plate, then covers that with the creamed curry chicken, which in turn, is covered with grated Cheddar cheese, etc., etc.

This is a very filling dish and need not be served with anything else except perhaps a dessert.

This is a good dish for a family reunion or any large group.

To serve about 24 people, plan on 15 pounds of chicken and at least 2 large sized boxes of minute rice. Have generous amounts of other ingredients because they give the dish its unique flavor. Any leftovers can also be used.

This recipe comes from my Aunt Hursa Coen who first tasted it at a school dinner. She asked for the recipe and was given a list of the ingredients; that is why there are no amounts given.

After you have tried it once, you will have a little better idea of how much to prepare. Good luck!