3 lb. fryer, disjointed and skinned
3 tbsp. vegetable oil
1 onion (chopped)
2 cloves garlic (crushed)
1/2 tsp. turmeric
2 tbsp. curry powder
1 tsp. paprika
3 tbsp. chopped parsley
2 lg. tomatoes (quartered)
2 c. water
Salt and pepper to taste

Season chicken with garlic, onion, salt, pepper and turmeric. Heat oil and add curry powder, stir. Add seasoned chicken, paprika and water. Sprinkle with water occasionally to prevent burning. Stir. Prick the chicken pieces with a fork and simmer on low heat until chicken is tender (about 20 minutes). Stir occasionally. Add tomatoes and simmer for 5 minutes. Garnish with parsley and serve with rice.