4 large chicken breast halves, boneless and skinless
Vinegar
1/2 cup lemon Juice
2 heaping tablespoons Madras curry powder
1/2 cup tomato ketchup
2 tablespoons good quality soy sauce
2 tablespoons barbecue sauce, preferably homemade
Sugar and salt to taste

Directions
Wash chicken in vinegar; rinse and drain. In a deep bowl, pour lemon juice over chicken, making sure juice gets on all chicken surfaces. Add in order curry, ketchup, soy sauce, and barbecue sauce, stirring with wooden sponn after each addition making sure chicke is well coated. Sprinkle on sugar and add salt if needed. Marinate, covered in refrigerator for a few hours. Place on barbecue and cook until juices run clear and chicken is a nice gold color. Baste occasionally with marinade