Ingredients:
1 uncooked medium sized chicken
2 tablespoons corn flour
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon chili powder (more if desired)
1 egg
fresh white breadcrumbs
2 tablespoons vegetable oil
2 sticks celery, finely chopped
2 tablespoons brown sugar
2 tablespoons lemon juice
½ level teaspoon dry mustard
Sauce:
1 tablespoon corn flour
½ level teaspoon dry mustard
1 tablespoon brown sugar
1 ¼ cups tomato puree
¼ cup cold water
1 chicken stock cube
¼ cup boiling water
Method:
Cut the chicken into serving pieces and coat in mixture of the corn flour, salt and pepper, chili powder. Beat the egg, dip the chicken pieces in it, and cover with breadcrumbs.
Heat the oil in a heavy based pan and brown the chicken well on all sides. Lift out and place in a casserole. Sprinkle over the celery. Combine the brown sugar, lemon juice and mustard and sprinkle over the chicken.
To make the sauce: combine the corn flour, mustard, brown sugar and tomato puree and blend with the cold water; dissolve the stock cube in boiling water and add to the corn flour mixture.
Cook over medium heat, stirring constantly until the sauce comes to the boil. Simmer for 2 minutes.
Spoon the sauce over the chicken in the casserole dish and bake for about 1 hour in moderate oven (350°F/ 180°C) or until the chicken is tender.