5 med. onions, sliced
3/4 c. flour
1 1/2 c. heavy cream
3 c. chopped cooked chicken (boneless breast works best)
5 tbsp. butter
4 c. hot chicken stock
1 tbsp. curry powder
Juice of 1/2 lemon
Instant rice
1 slice lemon

Saute onions in butter until soft. Stir in flour. Cook over low heat until onions are golden brown. Add chicken stock slowly, stir in lemon juice and lemon slice. Simmer 20 minutes. Add cream.

Make paste of curry powder and water. Add cream mix. Stir in chicken, heat through. Serve over rice. Add condiments of chutney, peanuts, coconut, bacon, parsley or raisins.