Chicken Curry

One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally; then add the milk. Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so.