1 (3 lb.) chicken
4 c. curry sauce
Chicken broth as necessary
Oil for frying
3 tbsp. Major Grey chutney

Cut chickens in pieces. Roll in flour, salt and pepper. Heat oil in heavy large skillet or casserole. Add chicken and saute until golden brown on all sides. Discard excess oil. Add curry sauce, cover and simmer for 18 minutes. Add chutney. Cook gently until well done. If curry sauce reduces too quickly, add chicken broth. Serve over rice.

CURRY SAUCE:

1 lg. onion
3 outside pieces celery
2 carrots
1 c. flour
2 lg. ripe tomatoes, chopped
2 qt. chicken stock or consomme
Pepper to taste
1 apple
3 cloves garlic
1/4 lb. butter
5 tbsp. curry powder
2 tbsp. shredded coconut
1 bay leaf
3 tbsp. chopped chutney

Chop apple, onion, celery, garlic and carrots. Simmer in butter for about 5 minutes. Add flour and simmer for another 3-4 minutes. Add curry powder, tomatoes and coconut. Add stock, bay leaf, pepper and chutney. Cook for 45 minutes to 1 hour over very low heat. Season with salt if necessary.

You should taste sauce for level of "hotness" and adjust. Sauce can be used for lamb, veal or beef.