Heidi's Lime & Coconut Chicken

• 1 1/2 kg chicken drumsticks
• 1 brown onion, halved and sliced
• 1 red capsicum cut into strips
• 2 tbsp corn flour
• 400 grams can of coconut cream
• 2 cup chicken stock
• 1/4 tsp tumeric
• 1/2 cup Sharwoods mango chutney found in the indian curry section of the supermarket
• 1/4 cup sweet chilli sauce
• 1/4 cup lime juice
• 2 tbsp sugar
• 1 small handful chopped fresh coriander

1. Brown chicken in large frying pan and set aside once done
2. Add onion and capsicum to pan until onion is lightly brown
3. Meanwhile, in a large bowl whisk together the stock, cornflour, coconut cream and tumeric
4. Add the stock mixture to the onions and capsicum and bring to the boil.
5. Reduce heat, add chicken pieces, mango chutney, lime juice and sugar
6. Simmer for 45 minutes.
7. Stir through coriander and serve over rice.
8. As I cook to taste, my measurements aren't exact so add more chilli sauce, lime or mango chutney to taste if needed.
9. The mango chutney should be stronger in flavour than the sweet chilli sauce

chicken, brown onion, red, corn flour, coconut cream, chicken stock, tumeric, mango, sweet chilli sauce, lime juice, sugar, handful

Taken from cookpad.com/us/recipes/357024-heidis-lime-coconut-chicken (may not work)