Remove all the meat from the chicken, cut it in small pieces and pound in a mortar. Add to it 1 teaspoon of salt, pepper and mixed herbs, and mix with the breadcrumbs. Bind with 1 or 2 eggs. Shape the mixture into small balls about the size of a walnut, and coat these with breadcrumbs. Melt the lard or butter in a saucepan and add all the condiments, cooking till slightly browned and adding 1 tablespoon of water. Then carefully put in the forcemeat balls and fry to a light brown. Add either the stock or water and simmer gently for about 2 hours.
A simpler and alternative method of making this curry with less chicken or meat is to mince ½ lb. of meat, mixing it with 1 small chopped onion 1 teaspoon of curry powder and salt, and binding it with 1 egg. The mixture is then shaped into small balls. Fry 2 small sliced onions to a light brown colour in butter, add ½ lb. of quartered tomatoes, 1 teaspoon of curry powder and 1 of salt. Add a teacup of boiling stock or water, simmer till reduced and add a further cup of stock or water. Place the forcemeat balls in this sauce, cover, and simmer for 2 hours.