3 tbsp. flour
1/4 tsp. salt
1/2 tsp. ground ginger
1 fryer, quartered or 4 breasts
1/2 stick butter

Combine flour, salt and ginger in a paper bag. Melt butter and roll chicken in butter one piece at a time in paper bag and shake to coat well. Then arrange chicken, skin side up. Bake uncovered in hot oven (400 degrees) 20 minutes or until beginning to turn golden.

PREPARE CURRY GLAZE:

1/4 c. chopped onion
3 slices cooked bacon, finely diced
1 tbsp. flour
1/2 tbsp. curry powder
1/2 tbsp. sugar
1/2 can condensed beef broth
1 tbsp. coconut
1 tbsp. applesauce
1 tbsp. catsup
1 tbsp. lemon juice

Combine all ingredients in medium saucepan. Heat to boiling, stirring constantly. Then simmer uncovered, stirring often, about 15 minutes or until thickened. Spoon about half of glaze on top of chicken to make a thick coating. Bake 20 minutes. Spoon on remaining glaze and bake 20 minutes longer or until chicken is tender and has turned brown. Arrange on a bed of parsley rice to serve.