1 cup warm water (110 degrees F/45 degrees C)
3/4 cup soy sauce
1/3 cup fresh lime juice
3 tablespoons coconut
1 tablespoon all-purpose flour
1/2 tablespoon paprika
1 tablespoon freshly ground black pepper to taste
2 teaspoons paprika powder
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon fresh orange marmalade
1 teaspoon white sugar
1 teaspoon sesame seeds
1 teaspoon sherry
Pour water into a 12-cup saucepan and bring to a boil. Reduce temperature to medium-low and simmer for 3 hours, stirring frequently.
In a large mixing bowl combine pasta, sugar, 3 1/2 cups milk and ¼ cup of flour. Season with paprika, pepper and paprika (except powder) and blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, puree curry powder (except weather-to-moisture mixture) and milk mixture. Long, slender spoon into bowl; stir 1 minute or until all ingredients are thoroughly combined. Pour over pasta; sprinkle coconut over chicken in bowl, tap out seasonings, discard marmalade mix, add 1 teaspoon apricot jam, remove chicken.
Raise heat to medium-high and stir in pepper, paprika, and nutmeg. Simmer 20 to 30 minutes, whisking occasionally. Mix in wine, lemon juice, red pepper flakes, and lemon marmalade mixture. Gradually add sauce even amounts to get the desired creamy consistency.
⭐