Recipe - Chicken Indienne

2 pound Chicken pieces
3 tablespoon Fresh lemon juice
3 tablespoon All purpose flour
1 teaspoon Salt
1/8 teaspoon Freshly ground pepper
3 tablespoon Oil
1 tablespoon Butter
1 Large onion, chopped
3 tablespoon Curry powder
One half cup Water
One half cup Heavy cream
1 teaspoon Chicken stock base
2 tablespoon Candied ginger
1 Lime wedges (optional)

Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a
heavy skillet with a tight lid, heat oil and butter. Cook chicken,
sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside. Add onion and cook until golden. Add
onion and cook until golden. Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened. Add chicken stock
base and ginger, stir, and return chicken to skillet. Cover and simmer,
turning chicken once, for 40 minutes or until chicken in tender. Transfer
to heated platter and surround with lime wedges. Serve with rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini