1 medium whole fryer
1 cup water
¾ teaspoon salt

Sauce: 6 tablespoons butter or margarine
1 tablespoon finely chopped onion
½ teaspoon salt
5 tablespoons flour
1 ½ teaspoons curry powder
3 cups liquid (reserved chicken broth plus milk needed to reach 3 cups)

In a stockpot, cook fryer in salted water until tender, about 30 minutes. Remove from broth, cool and cut into bite-sized pieces. Reserve broth for sauce.

Melt butter in a saucepan and add onion; cook 3 to 4 minutes. Mix salt, flour and curry in a small bowl. Add to butter and cook until smooth. Add liquid and cook, stirring constantly until thickened. Add chicken and cook about 5 minutes longer or until thoroughly heated through. Serve over hot cooked rice. Serves 8.

For Singapore Curry: Add sliced tomatoes, bananas, pineapple chunks, coconut and salted peanuts over servings of chicken curry, and top with French-fried onion rings. Toppings may be served separately for guests to add as desired.