1 medium onion, finely chopped (1/2 cup)
1 small red pepper, finely chopped
1 tbsp. butter
1 tbsp. curry
1/2 tsp. salt
1 tbsp. all-purpose flour
1/2 cup chicken broth

Sauté onion and pepper in butter until tender. Stir in curry, salt and flour. Gradually add chicken broth. Cook, stirring until mixture thickens and bubbles. Lower level, cook, simmer for 15 minutes.

Note: Can be made ahead and frozen in tightly covered containers or can be refrigerated covered up to 4 days.