3 lb. frying chicken
6 tbsp. butter
2 sm. onions
1 clove garlic
2 tbsp. flour
2 tbsp. curry powder
2 c. chicken broth
2 tsp. ground ginger
2 tsp. ground cardamon
1 tsp. salt
2 medium tomatoes, chopped
1 c. peeled and chopped apples

Cut up chicken, wash, dry with paper towel. Remove skin. In a skillet, brown chicken in 4 tablespoon butter. Remove chicken and add 2 tablespoons butter to skillet. Chop onion and garlic. Saute' in butter until tender. Combine flour and spices. Add to onion mixture and stir. Add tomatoes, apple, and chicken broth, stir to combine. Simmer 5 minutes; stirring occasionally. Add chicken, cover and simmer 40 minutes or until chicken is tender, or transfer the sauce to a casserole (at least 3 quart size), add chicken, cover and bake at 350 degrees about 1 hour. Spoon over rice. Serve with chutney.