1    3-4 lb chicken, cut up
2    Onions, chopped
1    Dried red pepper -or-
1/2 ts Cayenne
-salt & pepper to taste
1    Red bell pepper, julienned
4 tb Oil
2 c  Chicken broth
2 ts Turmeric
1/2 ts Coriander
1    Lemon
1    Ear fresh corn

Cut chicken in 6 to 8 pieces, wash and pat dry with paper towels. Brown
chicken in oil until golden on all sides. Remove chicken from pan and
reserve. Brown chopped onions lightly in the same oil. Return chicken to
the pan with stock and seasonings. Grate lemon rind and reserve. Squeeze
lemon and add juice to the stock. Bring stock to a simmer and add the bell
pepper strips. Cut kernals from the ear of corn and puree in a blender,
add to the stock, cover pan, and simmer for 8 minutes. Turn the chicken
breasts and simmer until tender (about 5 minutes). Remove cooked breasts to
a serving platter and keep warm while the other pieces finish cooking 15 to
20 minutes. [COOKS NOTE: Use your judgement here. I find it is usually the
backs that I remove first, not the breasts] Transfer remaining chicken to
the serving platter and reduce stock rapidly over high heat. Pour sauce
over chicken and sprinkle with the reserved lemon rind. I serve over a bed
of rice so we dont waste any of the sauce