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Title: Chicken Curry Categories: Chicken Yield: 4 Servings 1/2 c Minced onion 3 tb Butter or allowable -margarine 6 tb Flour 2 1/2 ts Curry powder 1/2 ts Salt 1 1/2 ts Sugar 1 ts Fresh ginger, finely chopped 1 c Chicken broth 2 c Skim milk or whole-fat milk 1 ts Lemon juice 1 c Chopped cooked chicken Melt butter in double boiler. Saute onion a little; add remaining dry ingredients. Slowly stir in broth, milk and lemon juice. Stir until thick. Add cooked chicken and serve hot. CFF Shared by Lei Devries, Nov 97 Serving Ideas : Over cooked rice. Contributor: Leilani Young Posted to brand-name-recipes by P&S Gruenwald 1998 |