3 tbsp. butter
1/4 c. chopped onion
1 1/2 tsp. curry powder
3 tbsp. flour
3/4 tsp. salt
1/2 tsp. lemon juice
3/4 tsp. sugar
1/8 tsp. ginger
1 c. chicken broth
1 c. milk
2 c. chicken

Melt butter. Saute onion and curry. Blend in flour and seasonings. Cook over low heat until smooth and bubbly. Stir in broth and milk; bring to boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Serve over rice.