Colonel's Nostalgia

Slice onion into rings. Heat butter and oil in a large pan then add the onion and sauté with lid on the pan on for 10 minutes, stirring occasionally.

Add the chicken pieces to the onions. With the lid on, over a gentle heat saute the chicken, for about 10 minutes until it is white and looks only just cooked. Turning occasionally.

Stir in curry powder and seasoning. Cook for another couple of minutes.

Remove pan from the heat and stir in the brandy. Cook for a minute or two then remove from the heat and stir through the cream. Keep warm in a very low oven until required.