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2 tablespoons vegetable oil
1 onion - chopped
1 green or red pepper (capsicum / bell pepper)- chopped and seeded
1 garlic clove - finely chopped
1½ tablespoons curry powder
½ teaspoon dried thyme
450g canned tomatoes - peeled and seeded
2 tablespoons lemon juice
120ml water
salt and pepper
1 x 1.5kg chicken - cut into 8 pieces
Serve on a bed of cooked rice |
1. Preheat oven to 180°C.
2. Heat oil in a wide deep frying pan that has oven proof handles. Add
onion, garlic and diced pepper. Cook, stirring occasionally until
vegetables are soft.
3. Stir in curry powder and thyme then add tomatoes, lemon juice and
water. Season to taste with salt and pepper.
4. Put chicken pieces in pan and coat with sauce. Cover pan and transfer
to the oven.
5. Cook for about 40 minutes or until chicken is tender. Turn chicken
pieces over halfway through cooking. |
