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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A recipe from the American Life newspaper insert. I cook the chicken in fresh chopped garlic and olive oil before putting in the curry. Ingredients:
6 tablespoons butter |
1/2 cup onion, chopped |
6 tablespoons flour |
3 teaspoons curry powder (or to taste) |
1 1/2 teaspoons salt |
1/4 teaspoon ground ginger |
1 1/2 teaspoons sugar |
2 cups chicken broth |
2 cups milk |
4 cups cooked chicken |
1 teaspoon lemon juice |
2 cups cooked rice |
Directions:
1. Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger, and sugar.
2. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through; serve over cooked rice.
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