Chicken Curry

Thank you Mary from Queensland for easy to make poultry dish:

Ingredients

1 Chicken (No. 17)
1 Level Teaspoon Green Ginger (Very Finely Chopped)
Salt to Taste
Pinch Cinnamon
2 Mugs Water
2 Cloves of Garlic (Crushed)
2 Onions (Sliced Thinly)
1 Tin Tomatoes (Medium Sized Tin - Around 425g)
2 Dessertspoons Curry Powder
1 Packet Dutch Curry & Rice Soup
1 Teaspoon Lemon Juice

Method

1. Roast the chicken for about 1½ hours at 180ºC.
2. Remove skin from chicken, disjoint and cut into serving pieces.
3. Fry onions, ginger and garlic in a little butter until they softened.
4. Mix in curry powder.
5. Stir over a low heat for 2-3 minutes.
6. Add cinnamon & tomatoes.
7. Salt to taste.
8. Put lid on and simmer for about 15 minutes.
9. Add Chicken and Dutch Curry & Rice Soup.
10. Stir in lemon juice.
11. Place in oven until heated through.

Serve on a bed of white rice. Serves 4-5.