Curried Chicken

1. In a saute pan, cook onions and garlic in hot butter for 2-3 minutes.
2. Add turmeric and cook over moderately low heat for about 10 minutes until onions are very soft.
3. Stir constantly so turmeric will not scorch.
4. Add remaining spices and apples and cook for 2-3 minutes.
5. Rub chicken with 2 teaspoons of salt and add it to the onion mixture and cook over moderate heat for 10-15 minutes until chicken is browned lightly.
6. Add remaining salt and 2 cups of hot water.
7. Cover and cook for 50 minutes or until chicken is tender.
8. Remove chicken and push sauce through a sieve.
9. If sauce is too thin, cook, stirring until thick.
10. Return chicken and sauce to skillet and heat through.
11. Add lemon juice and coconut milk.
12. Heat just before serving.
13. Serve with rice and halved hard-boiled eggs, chutney, chopped peanuts, banana mashed with honey and raisins. (I’m still not entirely convinced of the side dishes of eggs, banana, etc, but it was in my grandmother’s version!)