1. Cut chicken into serving portions; cover with water and simmer until tender or about 1 - ½ hours. Remove chicken from liquor.
2. Saute onion in 4 tablespoons fat; remove onion and brown chicken in same fat. Add curry powder and broth or stock; simmer 5 minutes.
3. Combine remaining 1 tablespoon fat (melted or oil) with flour and egg yolk; pour into chicken mixture, stirring constantly, and continue cooking until thickened.
4. Serve on platter surrounded with hot boiled rice and a mound of fresh grated coconut.
