8 chicken drumsticks
2T cooking oil
1 med. onion, halved and thinly sliced
1t curry powder
1t finely shredded lemon peel
1T lemon juice
1-1/4C canned coconut milk (unsweetened_
1/4C toasted coconut
Brown the chicken in a large frying pan in oil for about 8 mins, turning to brown evenly. Remove chicken and set aside.
In the same pan, cook the onion for 5 minutes, stir in curry and cook for 1 minute. Stir in lemon peel, lemon juice and salt. Carefully stir in coconut milk and bring to boiling.
Return chicken to pan until chicken is tender and no pink remains, turning chicken once and stirring occasionally.
Serve chicken sprinkled with toasted coconut.