This is an excellent chicken curry recipe and you can serve as many condiments as you wish "to go with it." Personally, I think that the more there are, the more interesting the dish becomes. This recipe can be easily doubled.

1 C hot milk
4 oz. shredded coconut
2 cans cream of chicken soup
2 tsp. powdered ginger
1/4 C finely chopped onion
2-3 tsp. curry powder (can use more if you wish!)
1/2 tsp. salt
3 C cooked chicken

Pour milk over coconut and let it stand 30 minutes. Strain through a collander and discard the coconut,saving the coconut flavored milk. Pour soup into a pan and mix together with the coconut milk. Add all remaining ingredients and simmer 15-20 minutes. Serve over white rice. Any or all of the following condiments are delicious to sprinkle on top of the curry sauce.

Condiments: pineapple chunks, crisp crumbled bacon bits, seived hard cooked egg, flaked coconut, sauted onions, sliced bananas, chopped apples, slivered almonds, and chutney.

I usually serve the curry over white rice along with a green vegetable, some type of crescent type roll and a wedge of sliced cantelope. A simple dessert goes well with this type of meal.