3 onions, diced
5 tbsp. butter
3/4 c. flour
4 c. hot chicken stock
Juice of 1/2 lemon
1 slice lemon
1 1/2 c. heavy cream
1 1/2 tbsp. curry powder
3 c. chopped cooked chicken
Salt and pepper to taste

Saute onions in butter until soft. Stir in flour; cook over low heat until onions are golden. Add chicken stock slowly; stir in lemon juice and lemon slice. Simmer for 20 minutes. Add cream. Make paste of curry powder and small amount of water; add to cream mixture. Stir in chicken, salt and pepper; heat through. Serve with rice and condiments of chutney, coconut, and raisins. Serves 8.