Ingredients

Instructions

  1. Melt butter over low heat in a heavy bottomed saucepan.
  2. Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
  3. Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
  4. Remove saucepan from heat and whisk in chicken broth and milk.
  5. Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
  6. Add chicken and lemon juice.
  7. Heat to warm the chicken.
  8. Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
  9. Curry Accompaniments:
  10. Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
  11. You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.