|Onion||1 Small, chopped|
|Curry powder||1 1⁄2 Teaspoon|
|Crushed pineapple||1 Can (10 oz), undrained|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
Melt butter in a medium-size saucepan, and add onion.
Saute slowly until tender.
Stir in curry powder and undrained pineapple.
Bring to a boil.
Add cornstarch mixed smoothly with cold water.
Cook and stir until thickened and clear.
Add lemon juice and salt to taste.
Serve hot with chicken, lamb or ham.
Makes about 1 3/4 cups.
Note: Meat or vegetable stock can replace some or all of the water