Oven-Fried Parmesan Chicken

60g butter
6 chicken joints
2 tblsp flour
2 tblsp finely grated parmesan cheese
1 tsp salt
A pinch of curry powder

Melt the butter in a shallow roasting tin in the oven. Dip the chicken joints in the butter and then coat with the flour, cheese, salt and curry powder, all mixed together. Arrange them on the baking tin in a single layer, skin side down. Bake, uncovered in a preheated oven, 210C, for 20 minutes. Then turn the chicken skin side up and continue cooking for a further 10 minutes, or until golden brown and tender. Serve plain with green salad, saute potatoes and cream gravy.

Cream Gravy: sprinkle a tablespoon of seasoned flour into the buttered residue in the tin and stir it over a gentle heat for a minute. Stir in 1 cup of chicken stock and then 1/2 cup cream. Boil rapidly for several minutes, stirring all the time.