Post #12714 by divychic on Mon, Nov 4, 2002 11:36 AM

Kona Chicken in a Coconut:
1 tsp. each chopped tomato, chopped green pepper, and chopped pinapple
2 cups Trader Vic's Susu Curry Sauce
1 cup cubed cooked chicken meat
Dash steak sauce
salt to taste
Seasoned mashed potatoes
Hollandaise Sauce

Mix tomato, pepper and pineapple well. Add remaining ingredients except potatoes and hollandaise; heat. Fill a coconut shell or 1 qt. casserole with this mixture. Decorate the sawed-off section of the husk with hot mashed potatoe squeezed through a pastry tube. Cover the curry mixture with a tablespoon or so of the hollandaise sauce. Bake in very hot over(450 degrees) for 10 to 12 minutes or till potatoes are lightly browned. Serve at the table with steamed rice. Each coconut makes 2 to 3 serving.(Recipe from Trader Vic's)

Trader Vic's Susu Curry Sauce:

In a saucepan, saute 1 tablespoon curry powder in 1 tablespoon butter or margarine till nicely browned. Stir in 1 onion, minced, 2 stalks celery, diced, 1/2 cup diced apple; mix thoroughly. Add 1/2 cup soup stock; bring mixture to boiling/ Stir in 1 cup of light cream and 1 cup milk; bring to boiling again. Blend 2 tablespoons cornstarch into 2 tablespoons cold water; add to curry mixture. Cook, stirring constantly, till mixture thickens. Season to taste with monosodium glutamate and salt. Use Susu Curry Sauce for Kona Chicken or, heat cubed chicken or sea food in the sauce and serve over fluffy rice. Makes 3 1/2 cups. (Recipe from Trader Vic's)