Trader Vic's Chicken in a Coconut

2 cups diced or pieced, boned chicken
1 quart curry sauce
1 can or box coconut
1 quart milk
1/4 cup onion, cut fine
1 small or 1/2 clove garlic
1/2 cup finely diced green bell pepper
6 tablespoons fresh peeled tomatoes, with seeds removed
6 tablespoons diced fresh or canned pineapple
1/8 teaspoon grated or ground ginger root
2 teaspoons to 1 tablespoon curry powder
1 teaspoon brown sugar
6 to 8 tablespoons flour

Curry Sauce: Let coconut stand in warm milk; strain through cheesecloth, using 1 cup of milk each time or until coconut is well drained of essence. Blender method: Put 1/2 cup warm milk into blender and then add coconut and blend; drain and add more warm milk. Repeat until you feel you have removed all the essence from the coconut. Squeeze dry the coconut and throw away. Set aside coconut milk until ready for use. This may be done a day in advance, as well as the chicken.

Saute onion, garlic and green pepper in butter. Add remaining ingredients to onion mixture. Slowly add coconut milk. Simmer slowly until thickened. Add chicken last. Do not add salt until this is all put together - otherwise the mixture will curdle.