1 rabbit, cut into pieces
1 T butter
3 large onions
1" piece of fresh ginger
3 tsp ground coriander powder
2 cups chicken stock
1 tsp curry powder
1 can can corn
salt to taste
Brown rabbit pieces on all sides in butter, then add onion and ginger and continue frying for a few more minutes
Mix the ground coriander with the chicken stock and add to the pan with a good pinch of salt.
Cover and simmer for about 2 hours or until the rabbit is tender. (If the liquid is reduced too much add more water as necessary.)
Finally sprinkle in the curry powder and the sweet corn and simmer for another 5 to 10 minutes
Serve over rice
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