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


1.5kg (3 lb) 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 gluten-free dry mustard
2 teaspoons gluten-free curry powder
4 teaspoons gluten-free vinegar
2 teaspoons gluten-free soy sauce (from health food shop)
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 and green vegetables.

Note: You should have plenty of leftovers for second helpings or to heat up for another day. Freezes well.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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