1 fryer or equivalent chicken
2 onions
3 tbsp. butter
1 tsp. curry powder
1 bottle chutney
1/2 pt. whipping cream or Half & Half

Saute chicken in butter, sprinkling with curry powder after turning once. Cook until done. Remove chicken from bone and cut into bite sized pieces. Cook sliced onions in butter and pan juices. Return chicken to pan. Add bottle of chutney and cream. Cook until thickened. Serve over curry rice. (See Vegetables/Casserole dishes.)