Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat fry with kitchen paper. Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess. Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown. Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked. Uncover the pan for the last 20 minutes, to allow sauce to reduce. Discard lemon rind (if you can find it) before serving. I found that the mixture was too dry for the quantity of chicken, so I used additional yoghurt/sour cream and the coconut cream to get the consistency I liked. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 406 (61%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 24.5g||122 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 298.9mg||92 %|
|Sodium 463.1mg||16 %|
|Potassium 721.5mg||19 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.5g|
|Protein 51.4g||73 %|
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Calories per serving: 665
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