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 (or 1 chicken bouillon cube dissolved in 1 cup hot water)
1 c. milk
2 c. diced cooked chicken
1/2 tsp. lemon juice
3-4 c. cooked rice (1 c. uncooked)

Can substitute 2 cups cleaned cooked shrimp in place of chicken.

Melt butter over low heat in heavy 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 chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Heat. Yield: 4 servings.

Spoon Chicken Curry over the rice, then sprinkle accompaniments over the top as desired.

CURRY ACCOMPANIMENTS:

Chutney
Tomato wedges
Raisins
Slivered salted almonds
Chopped salted peanuts
Sauteed onion rings
Pineapple chunks
Sieved hard-cooked eggs
Crisp bacon bits
Sweet or sour pickles
Currant jelly
Flaked coconut
India relish
Sliced avocado