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
3-4 c. cooked rice (1 c. uncooked)
1/8 tsp. ground ginger
1 c. chicken broth (or 1 chicken bouillon cube dissolved in 1 c. hot water)
1 c. milk, preferably canned
2 c. diced, cooked chicken
1/2 tsp. lemon juice

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. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Serve over rice seasoned with soy sauce.