Shrimp Or Chicken Curry
|Butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Curry powder||1 Tablespoon|
|Flour||2⁄3 Cup (10.67 tbs) (1/4 Cup Plus 2 Tablespoons)|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chicken broth/2 chicken bouillon cubes dissolved in 2 cups hot water||2 Cup (32 tbs), dissolved|
|Milk||2 Cup (32 tbs)|
|Cooked cleaned shrimp/Cut-up cooked chicken||4 Cup (64 tbs)|
|Lemon juice||1 Teaspoon|
Melt butter over low heat in heavy saucepan.
Saute onion and curry powder in melted butter.
Blend in flour and seasonings.
Cook over low heat until mixture is smooth and bubbly; remove from heat.
Stir in chicken broth and milk.
Bring to a boil, stirring constantly.
Boil 1 min.
Add shrimp or chicken and lemon juice.