1    Whole chicken (1,200 gr.)

      2 c  Chicken broth

  1 1/2 c  Milk; warm or hot

    300 g  Yogurt

    150 g  Finely chopped onion

      3 tb Butter

     30 g  Flour

      1 tb Curry powder

           Salt & pepper
  Wash the chicken, cut it into pieces and wipe it dry.  Saute it in the
  butter, add the onion, and saute on low flame, stirring.  Sprinkle with
  the curry powder, gradually add the broth, salt and pepper and simmer for
  1 1/2 hours.  Remove the chicken from the pan and keep warm.  Scraping the

  bottom of the same pan, stir in the flour.  Add the warm milk and the
  yogurt.  Leave the sauce to cook for 5 minutes on low flame. Place the
  chicken on a serving platter and serve it covered with the sauce.  Serve
  hot.