4 chicken leg quarters
2 tablespoons vegetable oil
1 − (10.75−oz.) can condensed cream of chicken soup
1/2 cup water
2 teaspoons curry powder
1/8 teaspoon ground cinnamon
1/2 cup chopped onion
Rinse chicken with cold water and pat dry with paper towels.
In heavy frying pan, heat oil; add chicken and cook over medium−high heat, turning occasionally, for 15 minutes or until browned.
Cover and keep warm.
Combine soup, water, curry powder, cinnamon and onion.
Stir into drippings in pan; mix well.
Heat until simmering.
Return chicken to fry pan; season with salt and pepper.
Cook, covered, over medium heat for 15 to 20 minutes or until done.
Serve chicken and sauce over hot rice or pasta.
Garnish with lemon wedges.