Curried Chicken

(This family-favorite recipe clipped from a magazine by Margaret Hamilton and passed on to my m-i-l Bobbie Thomas Boone Craig was Dr. SWMBO’s favorite chicken back when she could still digest muscle protein; the proportions are those Bobbie used to feed 8 rather than those from the online version. Total cooking time: 1 hour)

PARTY-PERFECT CHICKEN

6 Tbsp. flour
1 ½ tsp. salt
1 tsp. ground ginger (I used fresh, peeled & sliced thin, then processed into the dry)

2 fryers, quartered or 8 breasts (I used a mix of thighs & breasts)
6 Tbsp butter

Combine flour, salt and ginger in a paper bag. Melt butter and roll chicken in butter then place 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 medium red onion, chopped 

6 slices cooked bacon, finely diced (I used 1/3 lb raw, chopped and spent a long while caramelizing it & the onions together before adding the rest) 

2 Tbsp. flour (I added the flour to the browning onion & bacon & let it convert before adding the broth)
1 can condensed beef broth 

2 Tbsp. curry powder 

2 Tbsp. sugar 

2 Tbsp. coconut flakes 

2 Tbsp. applesauce 

2 Tbsp. catsup 

2 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.