Chicken Kahana

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken, cut into serving pieces
• 1/3 cup sifted all-purpose flour
• 1/4 teaspoon powdered ginger
• salt (to taste)
• 3/4 cup butter or 3/4 cup margarine
• 2 tablespoons oil
• 1/3 cup water
• 1 (14 ounce) can chicken stock (or your own)
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon curry powder
• 1 teaspoon instant minced onion
• 1 tablespoon catsup
• 1 green bell pepper
• 1 large mid summer cantaloupe (or half honeydew half cantaloupe)
• 1 (5 ounce) can water chestnuts (i like whole ones)

Recipe

• 1 dredge chicken in flour mixed with ginger and salt.
• 2 heat butter and oil in heavy skillet: brown chicken in it.
• 3 add water and cover; simmer until chicken is tender (about 45 minutes).
• 4 while chicken is cooking, combine chicken stock, cornstarch, curry powder, onion and catsup.
• 5 mix until smooth and set aside.
• 6 cut green pepper into halves, remove seeds and stem end and cut pepper into thin slivers (should be about 3/4ths cup).
• 7 cut melon in half, remove seeds and cut into balls with a melon baller or 1/2 teaspoon measuring spoon.
• 8 drain and slice water chestnuts.
• 9 when chicken is tender, transfer pieces to a hot platter.
• 10 stir cornstarch mixture into drippings in skillet.
• 11 cook stirring constantly until mixture boils and thickens.
• 12 add green peppers and water chestnuts; simmer 2 minutes longer or until vegetables are hot.
• 13 add salt to taste (about 1/4 teaspoon).
• 14 add melon balls, and pour over chicken.
• 15 serve over hot cooked rice.