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Ingredients

• 2 to 3 1/2 lb. chicken

• 4 Tbsp. curry powder

• Oil to brush

• 4 Tbsp. tomato paste

• A pinch of salt

• 4 Tbsp. lemon juice

• A pinch of pepper

• 2 small cans cranberry sauce

• 2 oz. butter

• 1 1/2 pt. chicken stock

• 2 onions, chopped

• 6 cloves

• 2 cloves garlic, crushed

• 3 bay leaves

• 1 1/2 oz. flour

Method

1. Brush chicken with oil, salt, and pepper.

2. Roast at 400 F for about 1 1/2 hours.

3. When cold, snip off the flesh and cut into chunks of meat.

4. Heat the butter and sauté onions until transparent, then add garlic.

5. Remove pan from heat, then stir in flour, curry powder, tomato paste, lemon juice, cranberry sauce, and stir well.

6. Add chicken stock and stir continuously.

7. Return pan and heat to a boil.

8. Add cloves, bay leaves, and cover and simmer for 30 minutes.

9. Add chicken and heat.

Courtesy of member Loma Baines, House of Lancaster Cookery Book, 1986