Take the chickens; remove leg and thigh, breast and wing from the carcass. From the thigh piece, remove the thigh bone, and chop off the knuckle piece of the drumstick. Be careful to remove bone chips, if any. From the breast piece, cut off the wing tips. Set the chicken pieces on a plate and cover with plastic wrap.
Mix the curry powder, flour, salt and white pepper in a small bowl for dredging.
Pre-heat a large, heavy saute/fry pan over medium heat. Dredge the chicken pieces in the flour mixture, shake off the excess flour and place on a plate.
Add 3/8 cup butter to the pan; when light brown add the oil and the chicken pieces, skin side down. Saute for 8 to 12 minutes over medium heat, then turn over and saute another 10 minutes till firm and the juices run clear. Place on a dish and keep warm. Remove all but 1 TBSP of the cooking oil; add 3 tablespoons butter then saute the shallots for 1 minute; add the curry powder and stir. Add the white wine and reduce by half; add the heavy cream and reduce till it reaches half of the original volume. (Note: this cooking should be done over medium heat.) Now, off the fire, add the remaining 1/2 pound of butter, whisking in a few pieces at a time until melted. The pan may be returned to the fire to warm the sauce but should never boil. Pour the sauce from the pan and keep warm; adjust seasoning with salt. If the sauce becomes too thick it may be thinned with a little warm water, a teaspoon or so. In a small saute pan, heat oil over medium-high heat until it smokes, carefully add peppers and onions; saute 30 seconds then add the parsley and saute 15 seconds longer; season with salt, and keep warm. Assemble the plates as quickly as possible with hot ingredients: place leg with breast on top, coat with sauce, top with pepper and onion mixture, sprinkle with sesame seeds and place lime wedge.
Additional fresh flower and chive garnish is preferred, and should be placed so that it looks like they are growing out of the chicken.