Hawaiian Chicken Curry

3 cups boned cooked chicken (or turkey)

2 cups hot milk

1 cup fresh grated coconut (easy with a processor)

2 lg. cloves garlic, minced

2 tsp. ground ginger

5 lg. green onions, chopped fine

2 Tbsp. curry powder *

2 Tbsp. butter, softened

1/3 cup flour

6 Tbsp. butter

1/2 tsp. salt

1/2 cup cream

Pour the hot milk over the coconut and let stand 30 min. Add the garlic, ginger and grn. onion to the coconut in the milk. Combine the curry with 2 Tbsp. butter over lowest heat. Stir in the cocnut milk mixture and cook over lowest heat 1 hr. stirring occasionally.

* I like the A&P brand. Use a mild curry.

Strain this mixture through a double cheesecloth or a very fine strainer. Set aside. Blend the flour with 6 Tbsp. butter over very low heat. Add the cocnut milk and cook, stirring constantly until sauce is thickened and smoothe. Add salt and cream, stirring to blend. Add the chicken and cook very slowly for 20 min. Serve ocer boiled rice with your favorite accompaniments. My favorites for a "Five Boy" curry (so-called because in India, each accompaniment would have been presented by a native servant boy) are chopped salted peanuts, grated coconut, chutney, bacon and preserved violets. For a "Seven Boy", I would add chopped green onions or French fried onions and hard-boiled eggs with the yolks and whites chopped separately.