8 skinned chicken thighs
3 tbsp. oil
1/2 c. flour
1/2 c. apple jelly
1/2 c. white wine
2 tsp. lemon juice
1 tbsp. dried onion flakes
1 garlic cloves, minced
8 whole cloves
1/8 to 1/2 tsp. curry powder see note
1 tsp. salt
1/4 tsp. pepper
Cherry tomatoes, optional garnish
Green onion tops, optional garnish
Parsley, optional garnish
Cooked rice

Heat oil to medium temperature in large frying pan. In shallow bowl dredge chicken in flour, 1 piece at a time, to coat. Place chicken in pan. Cook, turning, about 10 minutes or until brown on all sides. Remove excess oil from pan. In small saucepan, mix together jelly, wine, lemon juice, onion flakes, garlic cloves, curry powder, salt and pepper. Heat until jelly melts. Pour sauce over chicken. Cover. Simmer, basting occasionally, about 15 minutes. Remove cover and simmer about 5 minutes more or until fork can be inserted in chicken with ease and chicken is glazed. Remove cloves.

Pour chicken and sauce over hot cooked rice on serving platter. Garnish if desired. Makes 4 servings. NOTE: Amount of curry powder determines spiciness. I usually make this dish with 1/8 to 1/4 teaspoon for sweet taste with touch of spice, but is also good with 1/2 teaspoon for spicy dish with trace of sweetness.