1/3 c. oil
2 tbsp. butter
1 sm. onion, minced
1 1/2 tsp. curry powder
Salt
4 chicken breasts
1/2 c. chutney

Over medium heat in hot oil and butter, cook onion, curry powder and 1 teaspoon salt until onion is tender. Pour into large bowl and set aside. Cut breasts in half, remove skin and bones. Each piece may be cut into 2 or 3 pieces if skewers are used. Add to curry mixture, toss to coat. Cover and refrigerate 30 minutes. Finely chop chutney and mix with 1/2 teaspoon salt. Set aside. Cook chicken, threaded on skewers or whole over medium heat about 10 minutes. Turn often and coat frequently with chutney mixture.