5 lbs. chicken
1 to 1 1/2 lbs. fresh tomatoes
1 med. size red pepper (opt.)
1 med. size onion
1 1/2 to 2 c. corn oil or vegetable oil
1/2 tsp. salt or enough salt as needed
1/2 tsp. curry powder (opt.)
or 1/2 tsp. basil (opt.)
or 1/2 tsp. thyme (opt.)
or 1/2 tsp. white pepper (opt.)
or a combination of these spices (opt.)
1/2 cube of Maggi cube soup (opt.)

Turkey, beef and fresh fish may be used in place of chicken. The fish can just be added to the gravy or sauce after every other thing has been added and allow to cook for 10 to 15 minutes. It should not be boiled like the meat.

Cut up chicken in small pieces and remove all fat and skin - optional. Wash chicken after cutting.

Season chicken with 1 small onion and enough salt to taste. Boil for about 7 minutes, add 1 cup of water and bring to boil for another 8 minutes. You may roast the chicken in the oven for another 10 minutes at about 375 degrees to have a light brown color.

While the chicken is boiling, fry the oil in an 8 quart pan or bigger. Blend the tomatoes in a blender and add it to the frying oil after 5 minutes. Bring the mixture to boil for about 10 minutes, then add onions and pepper that has been blended and bring everything to boil for at least 15 to 20 minutes. Add the chicken, leave to boil for about 5 minutes, then add the chicken broth to taste and leave to boil for 10 minutes.

This may be used on white rice or mixed up with rice at a low set to make fried rice, when rice is tender. It may also be used on macaroni, spaghetti or on mashed potatoes or boiled potatoes. May also be used on bread to make a sandwich.