2 whole stewing chickens (3-4 lbs. each)
1/4 tsp. allspice
1/8 tsp. cloves
1/4 tsp. coriander
1/2 tsp. cumin
1 tbsp. curry leaves
1/4 tsp. dill
1/8 tsp. fennel
3 crushed garlic cloves
1 tbsp. ginger plus 4 slices of ginger
1/4 tsp. mace
1/2 tsp. mustard
1/4 tsp. nutmeg
1 tsp. paprika
1/2 c. onion
2 cut up bell peppers
2 tbsp. turmeric
1 tsp. salt
2 cans chicken stock
3 tbsp. flour
1 can coconut milk
Oil - butter
2 tbsp. lemon juice

CONDIMENTS:

1 c. green onions
1 c. coconut (flaked)
1 c. raisins
1 c. peanuts
1/2 c. chutney

Brown cut up chicken in oil or butter and crushed garlic; set aside and make a roux by adding flour. Add more oil if needed. When roux is light brown, add chicken stock and stir.

Add all spices, lemon juice, and milk. Cook slowly, stirring occasionally until done, 1 1/2 hours. Let stand 10 minutes. Serve over hot rice with condiments. Serves 6-8.

NOTE: Set backs aside for stock.