1½ tablespoon vegetable oil
Celery, Onions,Green Pepper, Mushrooms
Large Tablespoon Peanut Butter
Pickling Spice - (less bay leaves and peppercorns) ground up ¼ cup or less
curry to taste (2 to 3 tablespoons)
Salt (to taste)
¼ cup coconut
1 can consume (condensed)
1 large can - whole tomatoes
Add cut up chicken

TO TASTE

fenugreek
cinnamon
ginger
allspice
red pepper
cloves

Coat the bottom of a Dutch Oven with cooking oil, saute celery and onions and add green pepper. Add the tomatoes, condensed soup, peanut butter, spices, coconut and chicken. Simmer until cooked and serve over plain steamed rice.