16 chicken pieces
2 qts. water
2 (11 oz.) cans cream of chicken soup
2 (2 oz.) jars cut red pimento
1 (11 oz.) can cream of mushroom soup
2 tbsp. curry powder
2 (3 oz.) cans sliced mushrooms, drained
1/2 tsp. turmeric
1 tsp. cardamom
1/2 soup can of water

Poach the chicken pieces in the water for about 20 minutes, or until tender. Place all other ingredients except water into a large pot and heat. If too thick, add 1/2 soup can of water. Add chicken to sauce and heat through. The dish may be served immediately, or left to simmer on a very low flame until you are ready to serve it. Serve with condiments and pappadams. Serves 8 persons.