Lemon Chicken

THIS thick tangy chicken curry is easy to make but takes a little preparation time, especially if you make your own chicken stock which will take it to the next level.

Ingredients

1 whole roasted chicken. Remove the skin and take the meat off the bone and cut into bite size pieces 2 Lemons 1 TBSP Plain flour 2 TBSP Butter 1 TBSP Curry powder ½ Tsp Allspice ½ Tsp cinnamon 1 TBSP Grated garlic 1 TSP Grated ginger 1 TSP Chinese 5 spice powder Zest and juice of 2 ripe lemons 2 carrots sliced 2 sticks of celery bruised 1 Onion sliced 1 Onion coarsely diced 1 TBSP Brown sugar 1 Pint Chicken stock Half a cup of fresh roughly chopped coriander leaves

2 TBSP Vegetable oil

2 TBSP Butter

Method

Make the chicken stock by boiling up the carcass and skin with the carrots, celery and sliced onion.

Once boiling, reduce the heat to a simmer and cook for 2 hours.

Strain the stock and reduce down at a boil for 2 hours and reserve to one side.

Fry the coarse onions with the garlic and ginger in the oil until lightly cooked.

Add the butter, sugar and flour and all of the spices, mix well and gently brown over a medium heat.

Add the lemon juice and zest plus the stock and bring up to a boil, then simmer and stir well until the sauce has thickened.

Add the cooked chicken to warm through. Taste and season with salt if needed. Serve with the coriander garnish.