CHICKEN CURRY

1 chicken 2 onions 3 tablespoons curry powder red, green & yellow peppers carrots celery

garlic clove olive oil 1 quart tomatoes mushrooms package frozen peas 1 can butter chicken paste

Roast chicken De-bone chicken and set aside In large pot, place chicken bones and cover with water and garlic, curry powder and chopped onion (and other spices as desired to make tasty chicken broth.) Boil gently for 1 hour. Cut up chicken meat into bite-sized pieces and place in roasting pan. Add chopped onion, carrots, peppers, celery, mushrooms and peas. Add 6 cups above chicken stock, curry paste, and 1 quart tomatoes. Place in 350 oven for 2 hours. Serve over rice or mashed potatoes.