1/4 c. + 2 tbsp. butter
1/2 c. minced onion
1 tbsp. curry powder
1/4 c. + 2 tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ground ginger
2 c. chicken bouillon
2 c. milk
4 c. cooked, cut up chicken
1 tsp. lemon juice

Melt butter over low heat. Saute onion and curry powder until onion is tender. Add flour, salt, ginger and sugar. Cook until smooth and bubbly. Remove from heat. Add chicken broth and milk. Bring to boil, stirring constantly. Boil about 1 minute. Add chicken and lemon juice and heat through. Serve over rice. Accompaniment: Chutney, pineapple chunks, peanuts, raisins, coconut, currant jelly. Makes 8.