Cary (Curry) with Chicken and Potatoes

Ingredients:
1 entire chicken about 3 pounds
4 large potatoes or approx 1.5 pounds peeled and cut into cubes (I like to use red potatoes)
1 medium to large size onion chopped
2 garlic cloves minced
1 (6oz) can of tomato paste
2 tablespoon lemon juice
2 teaspoons curry powder (more if you like spicy)
3 teaspoons salt
2 tablespoons vegetable oil
water

Clean chicken, discarding the neck and any internal organs that may come with the chicken. Cut out rib cage and discard. Cut remaining chicken into 6 to 8 pieces. You can remove some of the skin. Place chicken in a pot and add enough water to cover chicken. Add 1 teaspoon of salt. Cover the pot and bring to a boil. Skim the surface of boiling water at least once during cooking to remove anything that floats up during boiling. Boil until cooked (about 30 -40 minutes). Remove chicken from pot and reserve broth.

In a medium to large pot, heat 2 tablespoons oil, add onion and saute until onion is translucent and becomes slightly golden brown. Add garlic and and sauté with onions for about a minute. Add potatoes and curry to the pan and saute for about 3 minutes while mixing. Add tomato paste to the pot and stir until it softens. Add lemon juice, 2 teaspoons salt, and 5 cups of reserved chicken broth (if you don't have enough broth, add water to get to the 5 cups). Mix thoroughly and bring to a boil. Add the cooked chicken. Bring to a boil, then cover the pot and cook on medium-low heat until the potato is tender and the sauce has thickened. Add additional salt and curry to taste. Serve with rice.