2 whole chickens
1 (6 oz.) tomato paste
1 lg. onion, chopped
2 tsp. curry powder
2 tbsp. brown sugar
4 c. water
2 tbsp. oil
1 tsp. garlic salt
2/3 c. yellow raisins
2 chicken bouillon cubes

Boil chicken 20 minutes in 4 cups water. Remove, cool, strip meat. Return bones to water with bouillon and simmer 1 hour. Saute onion in oil 3 minutes in a deep pot. Sprinkle curry powder over and mix. Cook 3 minutes more. Add tomato paste plus 2 cans water, sugar and garlic salt. Simmer 5 minutes. Add 2 1/2 cups broth to sauce and mix in chicken. Bring to boil. Turn off and cool. Refrigerate at least 24 hours.

Next day add raisins and simmer 1/2 hour. Thicken if sauce is thin.