soak the dried apricot and the pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes. Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top. Serve with curry rice.