2 whole chicken breasts, cut into halves & remove skin
Enough flour to coat chicken (mix with 1 tsp. paprika)
3 tbsp. salad oil
1 tbsp. curry powder
2 med. onions, thinly sliced
1 (1 lb.) can tomatoes
1/3 c. water
1 tsp. salt
1 tsp. sugar
1/3 c. milk
Parsley to garnish

Coat chicken with flour and cook in hot oil, about 5-6 minutes. Continue cooking and add onions. Cook until onions are tender. Add curry and cook 1 minute. Shake a little extra salt over chicken. Add tomatoes, salt, water and sugar. Cook over high heat until mixture boils. Lower heat, cover and simmer 25-35 minutes until tender. Skim fat (if any) from liquid. Add milk and heat through. Remove from heat and garnish. Good served with rice.