African Chicken Stew

• 1 c. all-purpose flour
• 1/2 tsp. salt
• 1 c. chopped onion
• 1 c. frozen or fresh peas
• grated rind of 1 lemon
• 1/2 c. cooking oil
• 3 oz. tomato paste (1/2 can)
• 3 lb. chicken pieces
• 1 (28 oz.) can whole tomatoes (with juice)
• 1 lb. diced and peeled potatoes
• 1 Tbsp. curry powder
• 1/4 tsp. pepper
• 2 Tbsp. curry paste
• juice of 1/2 lemon
• 2 Tbsp. sugar
• 2 c. chicken stock

1. Before cooking, divide breasts and thighs in half again.
2. Mix flour with curry powder, salt and pepper.
3. Place flour mixture in paper bag and shake chicken pieces in it a few at a time.
4. Heat oil in large skillet or Dutch oven until hot but not smoking.
5. Saute chicken pieces in skillet until brown on each side.
6. Set aside. Remove any excess fat from skillet and saute onions briefly in pan. Stir in curry paste, then add all remaining ingredients, except potatoes and peas.
7. Stir together and return chicken to pot. Simmer stew on top of stove for 1 hour on medium-high.
8. Add potatoes and simmer another 30 minutes.
9. Add peas and simmer an additional 15 minutes before serving.
10. Serves 8.

flour, salt, onion, fresh peas, lemon, cooking oil, tomato paste, chicken pieces, tomatoes, potatoes, curry powder, pepper, curry paste, lemon, sugar, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048228 (may not work)