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2 chickens

1/4 c. oil or shortening
3 tbsp. curry powder
1 lg. onion, chopped
2 c. water
3 tsp. tomato paste
3/4 tsp. salt
1/4 c. lemon juice

Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.

Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).

Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan. Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes. Then let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.

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