Hawaii Recipes

5 lbs. chicken thighs
1 cup + 2 tbsp. flour
1 cup + 2 tbsp. butter
5 to 9 tsp. curry powder
3 3/4 tsp. salt
2 tbsp. minced ginger
2 tbsp. minced round onion
2 cups milk
2 1/2 cups chicken broth
2 cups coconut milk

Cook chicken in salted water for 45 minutes. When cool enough to handle, shred meat and discard bones. Save broth. Melt butter, then add flour, curry, salt, ginger and onions; continue cooking to form a smooth paste. Add milk and chicken broth; continue on low heat to boiling. Add coconut milk when mixture begins to thicken; if sauce is still too thick, add more chicken broth. Add shredded chicken.