Chicken Curry With India Rice Ring

2 cups chopped onion
1 cup diced green pepper
3 cloves garlic, crushed
1 cup butter or cooking fat
2 broiler-fryer chickens, 2 to 2 1/2 pounds each, cut up
4 tablespoons flour
1 tablespoon curry powder
3 teaspoons salt
1/2 cup lemon juice
2 cans (8 oz). tomato sauce
1 cup water

Cook onion, green pepper, and egg garlic in the butter or other fat in a large frying pan or Dutch oven until onion is transparent, stirring frequently. Remove vegetables from pan and set aside. Then cook chicken in remaining fat in pan, turning pieces frequently to brown evenly, about 15 minutes. Remove chicken. Meanwhile mix flour, curry powder and salt; blend in lemon juice, tomato sauce and water until smooth. Stir tomato mixture into fat in skillet and cook, stirring constantly, until mixture boils and is uniformly thickened. Return chicken and vegetables to sauce; cover, and simmer until thickest chicken pieces are fork-tender, about 1 hour. Serve with Indian Rice Ring. Makes 8 servings.