In skillet combine 1/2 cup water, 1/2 cup vegetable juice cocktail, and 1 chicken bouillon cube, crushed.
Add one 2 to 2 1/2 pound ready to cook broiler fryer chicken, cut up and skinned; 1/2 cup chopped onion; 1 teaspoon curry powder; 1/2 teaspoon poultry seasoning; 1/2 teaspoon salt; and dash pepper.
Simmer, covered, 45 minutes.
Remove chicken; skim off fat.
Blend 1 cup additional vegetable juice cock tail with 1 tablespoon all-purpose flour; add to skillet.
Cook and stir till thick and bubbly.
Return chicken to sauce; top with one 8 1/2 ounce can unsweetened grapefruit sections, drained.
Cover and heat through.