Raymonde’s entry in the national chicken-cooking contest incorporates the flavors of sage, mint, and curry.
Make a paste of the curry powder, mint, sage, salt, and lemon juice, and spread it over the chicken pieces. Heat the oil in a heavy pan and brown the chicken for about 10 minutes. Drain excess fat. Add water, cover and simmer for 20 minutes. Turn pieces and continue cooking about 15 to 20 minutes longer, until tender. Sprinkle with sesame seeds before serving.