2 chicken breasts, cooked
4 onions, chopped
6-7 tbsp. flour
1 qt. chicken stock
1 c. raisins
1 c. crushed pineapple, drained
Juice of 1/2 lemon
1 c. coffee cream
1 tbsp. curry powder
Salt to taste
Rice

Cook, drain and bone chicken breasts. Reserve stock, saute onions in butter until soft and brown. Stir flour into butter and blend. Cook over low heat, gradually adding chicken stock; stir until smooth. Add chicken and remaining ingredients. Simmer 1 hour or more. Serves 4-6.

Preparation: 1 hour, moderately easy. Cooking: 1 hour, can freeze.