Cut 1 onion in fourths. In a blender or food processor, process
onion, ginger and garlic until very finely chopped. Heat 3 tb of
oil in a saucepan. Add onion mixture and Curry Powder and fry
2 minutes, stirring constantly. Cut chicken in bite-size cubes and
add to onion mixture. Fry until chicken is seared. Stir in flour
and cook 1 minute. Stir in stock and bring to a boil. Cover and
simmer gently 15 minutes.
Meanwhile, peel remaining onion and separate in rings. Heat
remaining oil in a skillet. Add celery, onion rings, bell pepper,
cumin seeds, and mushrooms, if desired, and fry gently 4 minutes.
Add vegetable mixture to chicken mixture and cook 15 minutes. Stir
in creamed coconut. Add tomatoes and heat through. Garnish with
shredded coconut and chervil sprigs, if desired, and serve hot.
