1 (3 lb.) chicken, cut up
3 tbsp. butter
2 tbsp. oil
3/4 c. onion, minced
2 cloves garlic, minced
1 1/2 tsp. curry powder
1/4 tsp. cumin
2 tbsp. brown sugar
1 tsp. chicken bouillon, granulated
1/8 tsp. dry mustard
1 1/2 c. water
1/2 sm. cantaloupe, peeled & cut in sm. wedges
1 tsp. cornstarch
1 tbsp. water to be mixed with cornstarch

Brown chicken pieces in oil and butter and cook until done. Remove chicken and keep warm. Saute onion and garlic in drippings. Stir in curry powder, cumin, brown sugar, bouillon, mustard and 1 1/2 cups water. Bring mixture to boil.

Add cantaloupe and cornstarch mixed with 1 tablespoon water. Simmer just until thickened. Quickly pour melon and sauce over chicken pieces. Garnish with mint or parsley.