4-6 chicken breasts
1 tbsp. oil
1/4 c. chopped carrots
1 green pepper, chopped
1 onion, diced
1 tart apple, diced
2 whole cloves
Pinch mace
1 tsp. parsley
1 tsp. salt
Pinch pepper
1-2 (2 lb.) cans tomatoes
1/4 tsp. sugar
1/2 tsp. curry powder
5-6 c. hot water
3-5 chicken bouillon cubes

Heat oil in soup pot. Add carrots, green pepper, onion, apple and saute. Lower heat for 15 minutes. Add hot water, chicken bouillon cubes and remaining ingredients. Cover and simmer 1-3 hours. Remove chicken and cut into small pieces. Cook 3 more hours.