Dry chicken curry

The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it

Item required
60 g ghee
2 onions, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons curry powder
1 tablespoon tomato paste
11/2 kg chicken pieces
squeeze fresh lemon juice
1 tablespoon desiccated coconut

Preparation method
1 Melt ghee in a frying pan, saute onion, and garlic until onion is tender.
2 Add curry powder and tomato paste. saute 3 minutes.
3 Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
4 Add lemon juice and coconut, which w— absorb any excess gravy.
SERVES 4 TO 6