6 tbsp. sweet butter
2 tbsp. curry powder
1/4 c. dry white wine
2 frying chickens, cut in quarters
1 1/2 c. mango chutney, chopped, with syrup
2 tbsp. shredded coconut
1 tbsp. snipped chives

Preheat oven to 350 degrees. Melt butter, add curry and cook for 2 to 3 minutes. Add wine and stir; remove from heat. Place chicken in pan and baste with butter mixture. Bake for 30 minutes. Spread chutney over chicken pieces and bake 30 minutes longer, basting frequently. Remove chicken to serving platter. Keep warm. Reduce juice by boiling 3 to 4 minutes. Pour over chicken and sprinkle with coconut and chives.