1 chicken
1 stick butter, melted
2-4 tsp. curry powder
1/2 c. finely diced fresh onion
1/3-1/2 c. flour
Dash salt
1 c. chicken stock
1 tsp. lemon juice
2 c. milk
2 c. cooked rice

Stew chicken; remove meat and dice into 1/2-inch pieces. Melt butter. Add curry powder and simmer 3-5 minutes. Add onion and saute. Add flour to make a roux. Cook slightly (do not brown).

Add salt and lemon juice. Stir in chicken stock and milk. Bring to a boil and stir until thickened. Add chicken pieces and heat thoroughly. Serve over rice and serve condiments on the side.

CONDIMENTS:

Raisins
C oconut
Spanish peanuts
Chutney