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1
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk.
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2
Let it settle for a few hours.
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3
Toast coconut until light brown.
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4
One hour before using, make egg batter of 2 eggs and 13 cup of coconut milk.
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5
Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden brown, approximately 25 minutes.
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6
Grate the meat from a quarter of a fresh cocunut.
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7
Pour 1 cup hot milk over it and let stand 1 hour.
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8
Strain through 2 thicknesses of cheesecloth and squeeze dry.
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9
To Clarify butter: Melt butter in small pan over low heat.
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10
Pour off the clear golden liquid and discard the milky sediment remaining in the pan.
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11
Cut leg of chicken and breast bones in pieces.
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12
Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 minutes, turning once or twice.
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13
Add mushroom stems and cook 10 minutes more.
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14
Then add flour, smoothing it in to prevent lumps.
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15
Add sour cream and cook slowly -- do not let it boil -- until juices are well-mixed.
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16
Add brown gravy, boil, and season with salt, pepper, and lemon juice.
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17
Strain and serve with the breasts.
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18
Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
