1-3 lbs. stewing chicken

Cooked, boned and cut into bite sized pieces - or 6 1/2 ounce cans cooked chicken.

3/4 c. onion, minced
1 clove garlic, minced
1 slice ginger, minced
2 tbsp. butter
1 tbsp. curry powder
2 tbsp. cornstarch
1 tsp. salt
1 c. chicken broth
1/2 c. evaporated milk, undiluted
1 1/2 c. coconut milk
1/2 tsp. MSG
2 tbsp. sherry

Saute onion, garlic and ginger in butter. Blend in curry powder, cornstarch and salt. Stir in broth, evaporated milk and coconut milk. Stirring constantly until thickened add chicken and reheat. Just before serving add MSG and sherry. Serve over steamed rice and top with condiments. Yields: 6-8 servings.