Peel and chop six large onions, and put them into a stewpan with four ounces of butter and two Indian mangoes cut into shreds; on the top of these ingredients place the cut members or joints of a chicken previously fried in butter for the purpose, and set the whole to stew very leisurely over a slow fire for about three-quarters of an hour.
When done, arrange the pieces of chicken, on some rice (as in No. 326) lightly piled in a dish, stir the sauce to mix it, and pour it over the pilau, and serve hot.