6 legs and thighs
1 lg. onion, chopped
1 clove garlic, mashed
1 tbsp. chopped fresh ginger root
Curry powder
1 sm. can tomato puree
1 tbsp. vinegar
1 sm. lemon, grated rind and juice
Coconut milk

Skin chicken. Add enough oil to saute onion, garlic and ginger in large skillet. Add about 2 tablespoons curry powder to taste and mix thoroughly. Add chicken pieces and mix until coated. Add tomato, vinegar, lemon and stir until coated. Simmer 1 hour. Add coconut milk and simmer 20 more minutes. Serve over hot rice. Serves 6.

NOTE: Coconut milk is sold canned in Asian markets. If you don't have it, a substitute may be made by combining 1 cup dried coconut with 1 cup water in blender. Blend about 1 minute, strain liquid and use in recipe.