East Indian Chicken - cooking recipe

Ingredients

1 (1 lb. 13 oz.) can cling peach halves
1/4 c. butter or margarine
1 tsp. curry powder
1 Tbsp. minced onion flakes
2 Tbsp. wine vinegar or cider vinegar plus 1 Tbsp. sugar
chicken halves or pieces

Preparation

Drain peaches, saving 1/4 cup syrup.
Melt butter or margarine in saucepan; add curry and simmer for 5 minutes.
Remove from heat; stir in onions, vinegar and reserved syrup.
Baste chicken with sauce and place on roasting pan lined with aluminum foil. Bake at 400\u00b0 for 1 hour, basting and turning every 15 minutes. Add peach halves.
Baste with sauce and bake 10 minutes longer. Serves 4.