1 onion
2 tbsp. butter
1 tbsp. oil
3 lbs. chicken pieces
2 tbsp. mild curry powder
1 1/4 c. chicken broth
1 clove garlic
2 tbsp. lemon juice
Salt
Cayenne pepper
Black pepper
2 tbsp. light cream

Season chicken to taste with salt and pepper.

Peel and chop onion. Heat butter and oil in a flame proof casserole and cook onion until transparent. Remove onions, add chicken pieces, a few at a time, and brown on all sides. Sprinkle chicken with curry powder and pour in broth. Add peeled and crushed garlic, lemon juice and a pinch of cayenne pepper. Cover and simmer for 35 minutes over a low heat. Add cream and cook gently for 10 minutes. Do not boil. Serve with boiled rice.