4 tbsp. butter
1/4 c. minced onion
2 1/2 tbsp. curry powder
3 tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
Pinch of ginger
1 c. chicken broth
1 c. milk
2 c. cooked shrimp or chicken, cut up
1 tsp. lemon juice
1 tbsp. sherry, optional

Melt butter over low heat in large frying pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until bubbly. Remove from heat and stir in broth and milk. Return to heat and bring to boil, stirring constantly. Boil 1 minute. Add shrimp and lemon juice and sherry; heat well. Serve over rice. Serve with some of the following relishes: Salted almonds, chopped Salted peanuts, chopped Salted cashews, chopped Sauteed onions Chopped boiled eggs Bacon bits Sweet pickles Chutney Coconut India relish Avocado