6 large whole chicken breasts, halved,
    or 2 frying chickens, cut in pieces
2 tablespoons butter
1 teaspoon curry powder
1/2 cup plum jam
1/4 cup cream sherry
1 lemon, thinly sliced

In heavy skillet, brown chicken pieces in butter. Stir curry into pan juices. Blend plum jam and sherry and pour over chicken. Cover each piece with 1 or 2 slices lemon; cover skillet, and simmer for 35 to 40 minutes.

Remove chicken to heated serving platter and keep warm. Boil pan juices to reduce slightly. Spoon over chicken.