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.