Heat some oil in a cast iron pot and saute the onion, garlic and ginger.
Add all the dry spices and stir for a minute or so.
Add the chicken and
brown the pieces slightly in the curry onion mix.
Add the stock, place
the lid back on the pot and allow to slowly cook for about 40 min.
the citrus peel and tomatoes and just allow to heat through.
you can thicken the sauce slightly with the flour that you mix with a
little water and then add to the curry mixture.
Allow to come to boil
Serve with fresh coriander on a bed of fluffy rice.
Reprinted with permission of My Easy Cooking.
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