2 1/2 lbs. chicken thighs, wings, drumsticks
6 potatoes
2 tbsp. curry
1/2 onion, sliced
1 can Cream of Chicken soup
1 can chicken broth
2 cubes chicken bouillons (or more if desired)
1/4 c. lemon juice
1 tbsp. white vinegar
Black pepper, cooking oil (corn oil)
1/4 tsp. salt
Tabasco (optional)

Preparation: Skin off the chicken meat (except the wing tips). Rinse with lemon juice, and salt. Drain. On a skillet pour 1 1/2 tablespoons cooking oil. Heat. Place chicken parts one at a time in the skillet. Cover. Put in medium heat. Crush chicken bouillons into powder. Pour onto the chicken parts. Saute'. Cover, keep medium to low heat. Add black pepper in sprinkling. Add vinegar, saute'. When chicken parts are brown or semi-cooked add curry. Saute'. Simmer covered. Add onions, saute' at least 5 minutes on medium low heat. Add 1 can broth. Add 1 can Cream of Chicken soup. Last, add peeled potato halves. If skillet is not large enough for all the ingredients, switch to a casserole pan. Simmer in low-medium heat approximately 20 minutes. To serve use a dash of Tabasco if desired. Feeds 4.