Quick Chicken Curry
|Cubed cooked chicken/Turkey||3 Cup (48 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsifted flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Coconut cream||3⁄4 Cup (12 tbs)|
|Curry powder||1 Tablespoon|
|Chicken instant bouillon/3 chicken flavor bouillon cubes||1 Tablespoon|
|Lemon juice concentrate||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
In large skillet, cook onion and garlic in margarine until tender; stir in flour.
Gradually add milk; stir until smooth.
Add cream of coconut, curry and bouillon.
Over medium heat, cook and stir until thickened.
Add juice reduce heat and simmer 10 minutes.
Cook 10 minutes longer.