Papaya Chicken

• 1/3 c. flour
• 3 Tbsp. curry powder
• salt and fresh ground pepper
• 3 1/2 lb. chicken, cut in pieces
• oil
• 1 Tbsp. cornstarch
• 2 1/2 c. papaya nectar
• 1/4 c. chopped crystalized ginger
• 2 Tbsp. brown sugar
• 3 Tbsp. lemon juice
• 2 papayas, peeled, seeded and sliced

1. Preheat oven to 375u0b0.
2. Combine flour, curry powder, salt and pepper and coat chicken.
3. Brown coated chicken in oil in a skillet on high heat.
4. Drain and arrange in a shallow baking dish in a single layer.
5. Bake for 40 minutes or until tender.
6. Pour off oil from skillet.
7. Dissolve cornstarch in 3 tablespoons papaya nectar and set aside.
8. Pour remaining nectar in skillet.
9. Add the ginger and sugar.
10. Simmer on medium heat scraping up any bottom pieces. Stir in cornstarch and cook until thickened.
11. Stir in lemon juice. Drain fat from baked chicken.
12. Arrange papaya slices over chicken and cover with sauce.
13. Return to oven and cook 5 minutes more. Serve with steamed rice.

flour, curry powder, salt, chicken, oil, cornstarch, papaya nectar, crystalized ginger, brown sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348651 (may not work)