Cut away backbones and any small rib bones from chickens.
Pull off skin, if desired.
Shake chicken pieces in mixture of flour, salt and ginger in paper bag to coat well.
Melt butter in large, shallow baking or roasting pan.
Roll chicken in melted butter to coat well, then arrange, skin side up, in single layer in pan.
Bake, uncovered, at 400° for 20 minutes, or until chicken begins to turn golden.
Spoon about half of Curry Glaze on top of chicken to make a thick coating; bake 20 minutes.
Spoon on remaining glaze; bake 20 minutes longer, or until tender and richly browned.
Arrange chicken around a mound of hot, buttered rice on serving platter.