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Melt the butter in a Dutch oven. Add onion and sauté until browned. Remove onion and brown chicken pieces in same fat. Return onion to pan, add curry powder. Pour boiling water oven chickens, season with salt. Simmer for 1 hour, or until chickens are tender. Transfer chicken pieces to serving platter. Mix the flour with a small amount of water to make a paste. Add flour mixture to chicken cooking liquid, stirring until the sauce is thick and smooth. Serve sauce separately with chicken. Serves 6 to 8
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