Cutting through the bones, cut breasts into about 4 pieces, thighs into about three pieces, drumsticks in half and remove and discard wing tips from the wings. Discard all of the skin.

Pour lemon juice over the chicken pieces and wash in cold water; draining well then patting dry with paper towel.

Season chicken with 2 tsp. kosher salt, black pepper, 3 T. of curry powder, garlic red bell pepper, onion, scallions and tomato. Mix well.

Cover and place chicken in fridge overnight or at least for a couple hours.

Pour olive oil into a heavy bottom Dutch oven over high heat. Saute cumin seeds for 1/2 minute. Add 3 T. curry powder, thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and ketchup.

Add 1 cup of chicken broth and, when sauce is boiling, add the chicken and vegetables. Stir until covered with sauce and all of the seasonings.

Add 1 1/2 cups chicken broth; cover and bring to a boil.

Reduce heat to medium, adding potatoes, carrots and add 1/2 cup of chicken broth.

Cover and simmer for about a half hour or until the chicken is tender and sauce thickens.

Taste and adjust with salt and more pepper sauce, if needed. Say Grace and enjoy over rice and peas!