This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
INGREDIENTS8 chicken drumsticks (I didn't have those, so I used 5 chicken thighs)
2 tablespoons cooking oil
1 medium onion, halved and thinly sliced
1 teaspoon curry powder
1 teaspoon finely shredded lemon peel (I skipped this one)
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/4 cups canned coconut milk
DIRECTIONS
1) In a large frying pan, brown the chicken in hot oil for about 8 minutes, turning to brown evenly. Remove chicken from the pan and set aside.
2) In the same pan, cook the onion for 5 minutes, or until tender but not brown. Stir in the curry powder and cook for 1 minute. Stir in the lemon peel, lemon juice and salt.
3) Carefully stir in the coconut milk. Bring mixture to boiling; return chicken to frying pan. Reduce heat and simmer, covered, 30 to 40 minutes, stirring occasionally.
4) Serve chicken over rice.
