3 tbsp. butter
1/4 c. minced onion
1 1/2 tsp. curry powder
3 tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken broth
1 c. milk
2 c. cooked shrimp or chicken (cut up)
1/2 tsp. lemon juice

Melt butter over low heat in saucepan. Saute onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add shrimp or chicken and lemon juice. Heat. Serve over rice with raisins, pineapple, almonds or bacon. Serves 4.