May also be used for beef, lamb, goat or turkey. 1 carrot 2 med. sized well ripened tomatoes 1 lg. onion 2 - 4 tbsp. curry, depending upon preferred spiciness Salt to taste, about 1/2 tsp. 1 tsp. sweet basil leaves 2 tsp. lemon juice
Remove fat and skin; cut chicken in small pieces. Pour lemon juice over pieces, in large enough bowl to mix spices into pieces without difficulty. Add salt, curry, basil leaves and massage all spices into the meat until each piece is thoroughly coated and spices are evenly distributed. Put meat in pot, large enough for easy turning of meat. Slice tomatoes and onions in small pieces and add to meat. Peel and dice carrot in small pieces and add to meat.
Cook on medium to low flame, turning meat every 15 to 20 minutes until meat is tender and curry properly cooked (no balls of curry floating). Cooking time for chicken is about 1 1/4 to 1 1/2 hours, just simmering gently. Other meats need longer times to become tender. Serve with white rice.