1 chicken, cut for frying
1/4 lb. butter
4 med. sized diced onions
2 heaping tsp. curry
2 c. fresh cream
3 oz. brandy or rum
Salt and pepper to taste

Brown onions in butter, add chicken, sprinkle with salt and pepper and cook slowly for 35 minutes. Just before serving remove chicken from pan; mix and add cream, spirits and curry. Bring to a boil in same pan and pour over chicken. Serve with rice. Serves 4.