4 lbs. chicken
1 lb. onions, chopped
1 clove garlic, finely minced
3-4 tbsp. curry powder or more, depending on heat
2 oz. Velvokrist lard or oil
1/2 c. raisins
Salt
1-2 stock or water

Use chicken raw. Remove meat from the bones and dice. Melt lard or use oil in pan. Fry chopped onions with finely minced garlic and curry powder, stirring all the time. When onions are transparent, add diced chicken and continue turning so that the chicken takes up the curry powder. When chicken starts to spring its own water then add stock or water and salt to taste. As it continues to cook it may be necessary to add more stock or water. Add raisins a few minutes before removing from flame.

Serve with boiled rice and side dishes or mango, chutney, chipped peanuts, cut up tomatoes, grated coconut, chopped raw onions and bombay duck.

Curry meat is usually much nicer made the day before to let juices soak in.