Chicken Curry

6 T. margarine

1/2 c. minced onion

3 tsp. curry powder

6 T. flour

1 1/2 tsp. salt

1 1/2 tsp. sugar

1/4 tsp. ground ginger

2 c. chicken broth

2 c. milk

4 c. cut up chicken

1 tsp. lemon juice

Melt butter over low heat in heavy pan. Saute onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until smooth. Remove from heat. Stir in broth and milk. Bring to a boil. Boil for 1 minute. Add meat and lemon juice. Heat. Do not boil again. Have bowls of cooked rice, tomato wedges, raisins, peanuts, pineapple chunks, hard-boiled eggs, pickles and bananas. Top rice with the chicken curry, and top with as many of the above condiments as desired. Serves 14.

Mrs. Tad (Barb) Wulliam

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987