Chicken Curry

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

1. Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.
2. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

Serves 4 to 6

Tips From Our Test Kitchen: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice. You may add sautéed vegetables, such as broccoli and red peppers, to this dish.