Instructions: Heat the oil in a large heatproof casserole dish or large saucepan.

Place in the drumsticks and thighs and fry on all sides until golden brown and sealed. Remove with a slotted spoon and set to one side.

Add the onions to the pan and fry until caramelized and golden brown, stirring occasionally.

Stir in the curry powder and cook for 1-2 minutes.

Stir in the chopped tomatoes mix until blended.

Mix in the blended coconut cream and lemon juice and add seasoning to taste. Place the chicken back into the pan.

Cover and simmer over a moderate heat for 30-35 minutes, stirring occasionally. When pierced the juices from the chicken should run clear.

Notes Serve with basmati rice or naan breads and relishes such as raita and mango chutney.

NOTES : A mild and creamy chicken curry flavoured with caramelized onions, coconut and korma spices, it will appeal to the whole family.

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