|Margarine||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄3 Cup (5.33 tbs)|
|Rhubarb puree||1 Cup (16 tbs), sweetened|
|Water||1⁄2 Cup (8 tbs)|
|Frying chicken||2 1⁄2 Pound, cut in serving pieces with skin removed (Curry Powder 1 Teaspoon)|
|Curry powder||1 Teaspoon|
Preheat oven to 300°.
In a large heavy skillet, mix together all ingredients but chicken and salt.
Stir over low heat until margarine is melted.
Add chicken and coat pieces with sauce.
Turn them meaty side up and salt lightly.
Bake for 45 minutes, basting every 15 minutes and turning legs and thighs.
If sauce becomes too thick, add a little more water.