Title: Curried Chicken (Clay Pot)
 Categories: Chicken
      Yield: 1 servings
 
  3 1/2 lb Chicken, cut into serving
           -pieces
      1 tb Oil
      2 tb Curry powder
      1    Onion, finely chopped
      2    Carrots, sliced
    1/4 c  Dried apricots, chopped
           -into small pieces
    1/4 c  Tomato puree
      1 c  Chicken broth
      2 tb Butter, softened
      3 tb Flour
      1 c  Peas, cooked
    1/3 c  Shredded unsweetened
           -coconut Major Grey's
           -chutney
 
  Soak the clay pot in cold water for 10 minutes.  Place the chicken in
  the pot and add the oil, curry powder, onion, carrots, apricots,
  tomato puree and chicken broth.  Cover and place in a cold oven.
  Adjust the heat to 450F and cook for 1 hour.  Combine the butter and
  flour and stir into the juices.  Add the peas.  Sprinkle the chicken
  with coconut.
  
  Cover and continue cooking for 15 minutes.  Serve with rice and
  chutney.
  
  From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
  N.C., 1974.