Chicken Ceylon-style

Description
Makes 4 servings. Serve over hot rice.

Ingredients

 * 1½ to 2 pounds frying chicken, cut up
 * ½ teaspoon seasoned salt
 * 2 slices bacon, diced
 * ⅔ cup chopped onion
 * 2 tablespoons flour
 * 1½ to 2 teaspoons curry powder
 * 1 cup chicken broth
 * ⅔ cup half and half
 * 1 x 10-ounce package frozen green peas
 * 1 large cooking apple, peeled, cored, and sliced (about 1 cup)
 * flaked coconut (optional)
 * 2 cups hot cooked rice

Directions

 * 1) Sprinkle chicken with salt; place chicken skin side up in greased shallow 2½-quart baking dish.
 * 2) Bake, uncovered, at 400 °F for 30 minutes or until golden brown.
 * 3) Meanwhile, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 1 tablespoon drippings.
 * 4) Add onion and cook until tender.
 * 5) Stir in flour and curry powder.
 * 6) Gradually add broth and half and half. Continue to cook, stirring, until sauce thickens.
 * 7) Pour over chicken; add peas and apples.
 * 8) Cover and bake 25 minutes longer. Sprinkle with bacon and with coconut, if desired.