| Ingredients | 4 | joints of chicken, skinned |
| 115 g | Peas | |
| 240 ml | Tomato Juice | |
| 2 tbs | Cider or Wine Vinegar | |
| Half tsp | Masala | |
| Half tsp | Garlic Salt | |
| 350 g | Cooked Rice | |
| 230 g | Onion - chopped | |
| 115 g | Carrots - chopped | |
| 120 ml | Water | |
| 1 tsp | Curry Powder | |
| 1 tsp | Majoram | |
| Half tsp | Black Pepeer |
Method
Place the chicken in a pan over a low heat and brown all sides thoroughly. Add the vegetables and brown them gradualy adding the tomato juice, water and seasonings. Bring to the boil and simmer for 1 hour or until the chicken is completely coooked.
Serve with rice.