Karamu Chicken




In a large frying pan over low heat fry the chicken pieces in 80ml of the French dressing, until lightly browned.

Remove the chicken with a slotted spoon and set aside.

Add the tomatoes, onion, celery, salt, paprika, pepper and the remaining French dressing to the pan.

Stir until blended together then return the chicken pieces to the pan, cover and simmer for 45 minutes (or until the chicken is done).

Transfer the chicken to a warm serving dish and dissolve the flour in the 60ml water.

Whisk the mixture into the stock left in the pan and bring to the boil.  Reduce the heat to a low simmer and cook , stirring constantly, until the sauce thickens.

Pour over the chicken pieces and serve immediately.