2 1/2 to 3 lb. broiler-fryer chicken, cut up
4 c. water
1 1/2 tsp. salt
1 tsp. curry powder
1 tsp. lemon juice
1/8 tsp. ground cloves
1/8 tsp. ground mace
1 med. onion, chopped
2 tbsp. butter
2 tbsp. flour
1 med. carrot, thinly sliced
1 apple, chopped
1 green pepper, cut into 1/2 inch pieces
2 tomatoes, chopped parsley

Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes. Remove chicken from broth; skim fat from broth if necessary. Add enough water to broth to measure 4 cups. Remove bones and skin from chicken; cut chicken into pieces.

Cook and stir onion in butter in Dutch oven until tender. Remove from heat; stir in flour. Gradually stir in broth. Add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes. Serve in shallow bowls; garnish with parsley.