2 (3 1/2 lbs.) chickens
6 cups water
3 medium-sized onions, minced
2 apples minced
6 stalks celery, minced
1/2 cup olive oil
1/4 cup curry powder
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ginger
1/2 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1/4 cup flour
1 fresh coconut
2 cups heavy cream
3 egg yokes, well beaten
6 cups rice, cooked

Wash and disjoint chickens. Cook in water until tender. Combine onion, apple, celery and cook in olive oil until slightly browned. Add curry powder, simmer 5 minutes longer. Add 4 cups chicken stock and remaining seasonings. Cook 20 minutes. Blend in flour, cook until thickens, stirring constantly. Cut chicken into small pieces, removing bones. Add to thickened mixture with milk drained from coconut. Let stand for 3 hours. When ready to serve add cream and beaten egg yolks. Heat thoroughly, serve at one over hot rice. Makes 8 servings.