Instructions: 1. (For this recipe, I use most of the cooked chicken that results from making chicken soup under pressure. For the soup, I generally use half of a 5-pound chicken, cut into breast, wing, leg, thigh, and half of neck, with the skin removed. I leave a few shreds of the chicken in the soup, remove all the bones, and then use the cooked chicken for recipes such as this. The volume of the deboned, skinless cooked chicken is at least 2 cups (1/2 liter).)

Cut the cooked chicken into bite-sized pieces.

2. Heat the oil in a saute pan. Saute the onions and garlic until the onions are soft, about 3 minutes. Stir in the remaining vegetables, the coconut flakes, and the spices. Add water if required to prevent mixture from sticking to pan.

3. Cook, stirring occasionally, over medium heat about 5 minutes. Stir in the chicken pieces. Add about 1/2 cup water. Continue cooking and stirring for a few minutes until chicken is hot. Turn heat to medium low, cover pan, and continue cooking, stirring occasionally, until flavours have blended. The longer you heat this mixture, the stronger the flavour of the paprika. Add extra water if required.

4. Adjust seasonings.

NOTES : The sauce ingredients are derived from a recipe for curried lamb cooked under pressure by Lorna Sass in her book "Cooking under pressure."

The recipe Im sending is a sort of curried chicken dish that I adapted from a curried lamb recipe. Ive been making a lot of chicken soup lately, so I end up with at least 2 cups (1/2 liter) of boneless skinless cooked chicken.

This recipe is just barely below the 30% calories from fat limit. With only white meat, the fat calories percent would probably decrease. Also, the amount of coconut could be cut with no major change in flavour. Its necessary to monitor the skillet frequently to ensure that the mixture doesnt dry and stick to the pan. If you prefer your food spicier, substitute cayenne pepper for the paprika and increase the amount used. Also, the longer the simmering time, the stronger the effect of the spices. The chicken pieces will fall apart into shreds as a result of being stirred. We generally serve this (and other curried meat

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