Curry with Pineapple

  3 cups milk
  2 cups coconut
  3 cloves garlic, minced
  1 Tbl ginger root, chopped
  2 apples, cored and diced
  2 onions, chopped
  2 T curry powder
  1/2 cup butter, softened
  1/2 cup flour
  1/2 tsp salt
  1/2 cup cream
  3 cups cooked chicken
  1 cup pineapple, diced

  Combine milk and coconut.  Simmer.  Add garlic, ginger, apples, and 
  onions.  Blend curry powder and 2 Tbl butter.  Add to coconut  
  mixture. Cook at low heat for 3 hours.  Stir occassionally.  Remove 
  from heat. Cool several hours, or overnight.  Strain.  Heat 
  thoroughly over low heat.  Blend flour with remaining butter.  Add 
  to mixture. Stir until mixture thickens.  Stir in salt and cream.  
  Add chicken and pineapple. Cook over a low heat 1/2 hour.
Yield: 6 servings
Variation:  For the aloha touch, serve curry in a scooped-out 
            pineapple shell.  Serve with steamed rice.
            Serve crisp chopped bacon, chutney, pickles, shredded 
            coconut, chopped nuts, raisins, chopped hard boiled eggs 
            and dried apricots (that have been soaked in water, 
            drained and finely chopped) as condiments