1 chicken
3 tbsp. curry
4 med. potatoes
1 onion
3 carrots
1 c. coconut (fresh grated or dried)

Cut up chicken and brown in peanut oil in heavy pot or wok, add onion and enough water to cover bird. Cover the pot and simmer until chewable. Peel the potatoes and carrots and cut into bite-sized pieces. Add them 1/2 hour before the bird is done. Serve over hot, cooked rice.