1 (4 pound) whole chicken, cut into 3 pieces
1 package Thai seasoning packet
1 onion, peeled and sliced
2 cups raw peanuts
2 cups water
1 cup chicken broth
1 cup shredded coconut
1/4 cup soy sauce
2 green onions, chopped
1 cup rice vinegar
2 cups chicken bouillon granules
1/2 cup sesame seeds (optional)
1/4 teaspoon dried basil
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon vegetable oil
To Fill, Fill Chicken Pouch:
Place chicken in shallow dish, and place Thai seasoning packet in bottom of pot. Mix together water, peanuts, chicken broth, coconut, chicken bouillon, shredded coconut, soy sauce, green onions, rice vinegar, chicken bouillon, sesame seeds, basil, cornstarch and salt. Cover, and allow chicken to harden.
Shred chicken pieces in food processor or blender until pulp; discard. Slice chicken pieces into 1 inch strips. Add to pot of water or chicken broth, and stir over medium low heat just until thickened. Cover, and simmer for 5 minutes. Stir in chicken pieces, rice vinegar, chicken bouillon, mustard, chicken chunks, black pepper and seasoned salt. Cover, and simmer 5 minutes more, stirring occasionally. Reduce heat to low.
Stir fanned rice into pot of water; cover, and simmer 1 minute. Gradually stir in chicken curry milk 1 teaspoon curry powder; simmer for 10 minutes.
Add chicken pieces, curry powder, salt, oil, and chicken soup. Return to a boil, and stir for 20 minutes more, until chicken is tender.