INGREDIENTS

• 4 tbsp. oil
• 4 med. onions, coarsely chopped
• 1/2 (6 oz.) can tomato paste
• 2 cup water
• 1/2 tsp. garlic powder
• 3 tbsp. curry powder, adjust to taste
• 2 lbs. boneless chicken, cubed
• 6 lg. potatoes, cubed

INSTRUCTIONS
Combine oil and onions in deep skillet; cook until onions are transparent. Add tomato paste, water, garlic powder, curry powder and salt; cook until mixture begins to thicken and onions are tender. Add beef and simmer, covered for about 1 hour. Add potatoes and cook for 1 hour or until soft. Add additional salt and curry to taste; add water to desired consistency. Serve over hot rice with flour tortillas that have been warmed.Best served with naans and chappatis