Instructions
In a heavy pot, saute the onion in 1 tablespoon of the butter over low heat for about 10 minutes, or until they are translucent but not browned. Add the curry powder and 1 inch of water. Cook, stirring constantly, till most of the water has evaporated, leaving a thick sauce. Pour most of this sauce into a bowl, leaving 2 tablespoonfuls in the pot.

Peel the cucumber with a vegetable peeler. Still using the peeler, cut 12 long, thin strips of cucumber and add them to the pot. Cook over low heat till the cucumber strips are tender but still firm. Return the curry sauce to the pot and keep it warm over low heat.

Saute the cubes of chicken in the remaining 3 tablespoons of butter in a wide pan for 2 to 3 minutes, or until they are white and tender. Spinkle with salt and add them to the curry sauce. Raise the heat to high, mix well, and cook for 1 minute. Remove the pot from the heat for 2 to 3 minutes. Stir in the yogurt and serve immediately.

VARIATION:
Substitute sour cream for the yogurt. Untraditional but delicious!

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Yields: 4 Servings
     THE GOLD AND FIZDALE COOKBOOK, page 173

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