Spiced and Fragrant Chicken

28 oz. canned tomato sauce

4 leg quarters (leg and thigh)

1/2 cup chicken stock

1/8 tsp. cayenne

2 teaspoons curry powder

2 garlic cloves, minced

freshly ground pepper

1 1/2 cups sliced mushrooms

Remove the skin from the legs.  In a medium saucepan, heat the tomato sauce on low heat.  Add the chicken, stock, curry, cayenne, garlic and pepper.  Cover and simmer on low until the chicken is tender, about 1 1/2 hours.  Gently remove chicken meat from the bones and return to the pot.  Add the mushrooms and simmer an additional 10 minutes.  Cool, label and freeze.

To Serve: Thaw and heat chicken and sauce.  Serve over hot rice.