1 sm. fryer chicken
Indian curry
Seasoning salt
Black pepper
Dash brown sugar
1/4 c. vegetable oil
Irish potato
2 c. chicken broth
1 med. bag garbanzo beans
1 med. onion

Dice potatoes; set aside in cold water.

Season cut up chicken.

In 1/4 cup vegetable oil add brown sugar, cook until dark brown; add onions and curry and season chicken.

Completely cover chicken with mixture. Add 2 cups chicken broth and simmer for 45 minutes to 1 hour. Add garbanzo beans. Drain water from potatoes and add to pot. Cook until potatoes are tender. Serve over boiled rice.