Curried lemon chicken

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Ingredients: 
  • 12 chicken thigh cutlets (2kg)
  • Plain flour
  • 2 tablespoons vegetable oil
  • 1 medium leek (350g). chopped coarsely
  • 2 trimmed sticks celery (150g), sliced thinly
  • 2 cloves garlic, crushed
  • 2 teaspoons mild curry powder
  • 1 tablespoon lemon juice
  • 1 large green capsicum (350g), chopped finely
  • 250g button mushrooms
  • 3 cups (750ml) chicken stock
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Preparation: 

Preparation time 20 minutes, cooking time 1 hour 20 minutes.

1. Remove skin from chicken. Toss chicken in flour, shake away excess flour.

2. Heat oil in 3 litre (12 cup) flameproof casserole dish, cook chicken in batches, until browned. Drain on absorbent papers.

3. Add leek, celery, garlic and curry powder to dish, cook, stirring until leek is soft. Add juice, capsicum and mushrooms, cook stirring, 2 minutes or until liquid evaporates.

4. Add chicken and stock, mix gently.

5. Cook, covered, in moderated oven  about 1 hour or until chicken is tender.

Serves 6, per serving 24g fat, 1862 kj