In a heavy saucepan heat -

• 1 tbsp oil
• 1 chopped onion
• Finely chopped fresh ginger
• Cook together for about 5 minutes then add in 2 tbsp curry paste or powder.  Cook for one minute and then add
• 600 gm sliced chicken breast
• 150 ml hot chicken stock
• 400 ml can coconut milk
• Simmer on the stove top for about 20 minutes and then add
• 50 g almond meal

Freshly ground black pepper and salt

Scatter some freshly chopped coriander leaves on top and serve.

• 500 g citrus skins
• ½ cup lemon juice
• 5 cups water
• 6 cups sugar

Wash the fruit and thinly peel the skins avoiding having too much pith. Put these through a mincer or food processor to your preferred fineness. Place in a large non-metallic bowl with the lemon juice and water and soak overnight.

Next day bring to the boil, then cook gently for about an hour or until the skins are soft. Add in the sugar and stir until dissolved. Boil rapidly until the setting point is reached. Leave to cool a little, then pour into jars.