1/3 c flour
1 tsp each of paprika, turmeric, cumin and coriander
½ tsp each of chilli powder and garlic salt
6 big chicken thigh fillets
2 T oil
1 medium onion, cut into wedges
1 ½ tsp grated ginger
4 T tomato chutney
1 c chicken stock
Combine flour and spices in a plastic or paper bag. Add chicken and shake to coat. Heat 1 T oil in wok and cook chicken over medium-high heat for 3 minutes each side. Remove. Heat remaining oil, add onion and ginger and stir over a medium heat for 3 minutes. Add stock and chutney, stir. Add chicken, bring to boil, cover and simmer on low for 25 minutes.
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