1 entire chicken 3-5 pounds
2 large potatoes (approx 1.5 pounds of potatoes) peeled and cut into cubes
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
2 1/4 teaspoons salt
2 tablespoons vegetable oil
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. Place chicken in a pot and add enough water to cover chicken. Add 1/4 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. Remove chicken from pot and reserve broth.
In a medium to large pot, heat 2 tablespoons oil, add onion and garlic and saute until onion is translucent and becomes slightly golden brown. Add potatoes and curry to the pan, mix thoroughly, and saute for about 3 minutes. Add tomato paste, lemon juice, 2 teaspoons salt, and 7 cups of reserved chicken broth (if you don't have enough broth, add water to get to the 7 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.