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This recipe has been handed from friend to friend so many times that we have no idea where it originated. My wife, Joanna, as usual, has made her own improvements.

1.5kg chicken pieces (for best flavour, leave the skin on)
4 teaspoons oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 teaspoons oil, extra
4 teaspoons lemon juice
2 teaspoons grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 teaspooons brown sugar
2 teaspoons dry mustard
2 teaspoons gluten-free curry powder (some isn't GF)
4 teaspoons wine vinegar (NOT malt vinegar)
2 teaspoons teryaki or gluten-free soy sauce (may be hard to find)
salt and freshly ground pepper

Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Nice served with rice.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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