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8 chicken drumsticks
1 medium onion, halved and thinly sliced
1 teaspoon curry powder
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/4 cups coconut milk
1/4 cup toasted coconut
1) In a large frying pan, brown the chicken drumsticks 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. Carefully stir in the coconut milk. Bring mixture to boiling.
3) Return chicken to the frying pan. Reduce heat and simmer, covered, for 30 to 40 minutes or until chicken is tender, turning chicken and stirring occasionally.
4) Serve chicken sprinkled with toasted coconut.