|Desiccated coconut||5 Ounce|
|Chickens||4 Pound (2 Birds, 2 Pound Each)|
|Curry powder||6 Tablespoon|
|All purpose flour||2 Tablespoon (Plain Flour)|
|Garlic||3 Clove (15 gm), crushed|
|Finely chopped onions||10 1⁄2 Ounce|
|Sour cream||1⁄2 Cup (8 tbs) (CrÃ¨me Fraiche)|
Put the desiccated coconut into a bowl with 2 1/4 cups (500 ml/18 fl oz) of water.
Cover and microwave on HIGH for 10 minutes.
Remove the backbones of the 2 chickens with a kitchen cleaver or poultry scissors and cut each bird into 8 pieces.
Put the curry powder, turmeric and flour on a plate.
Add salt and pepper and mix together.
Roll each of the chicken portions in this mixture.
Put the garlic, onions and butter in a large casserole.
Cover and microwave on HIGH for 5 minutes.
Force the desiccated coconut through muslin or a fine strainer (sieve) to extract as much milk as possible.
Put the chicken portions in the casserole and pour over the coconut milk.
Add salt and pepper.
Cover and microwave on HIGH for 20 minutes, stirring twice during the cooking period.
Add the sour cream (creme fraiche) to the casserole and stir thoroughly.
Cover and microwave on HIGH for a further 10 minutes until the meat is tender.
Transfer the pieces of chicken with a slotted spoon to a heated serving platter.
Pour the sauce into a deep bowl and leave to stand for 1 minute.
Skim as much of the fat as possible from the surface.
Coat the chicken portions with a little of the sauce and pour the rest into a sauceboat.