6 Tbsp. butter or margarine
1/2 c. chopped onion
6 Tbsp. flour
4 tsp. curry powder (or more to taste)
1 1/2 tsp. salt
1/2 tsp. ground ginger
1 1/2 tsp. sugar
2 c. chicken broth (or stock)
2 c. milk
4 c. shredded or cubed cooked chicken
1 tsp. lemon juice
6-8 c. cooked white rice (Karen uses jasmine rice)
Melt butter over low heat in a heavy saucepan. Add onion and cook
until tender. Blend in flour, salt, curry powder, ginger, and sugar.
Gradually stir in chicken broth and milk. Stirring constantly,
bring mixture to a simmer and cook until thickened. Add cooked
chicken and lemon juice just at the end until heated through, so as
not to overcook chicken. Serve over rice.
How to cook chicken to keep it juicy
Flatten breasts and lightly salt both sides.
Heat pan over medium-high heat and ,when hot, add olive oil. Cook
breasts 1 minute without turning. Flip them over and reduce heat
to low. Cover pan and cook 10 minutes. Walk away - do NOT lift
lid or peek!
Turn off heat and let sit an additional 10 minutes. Again, don't
lift lid or peek!!
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