Hawaiian Curry Dinner

Yields: 6-8 servings

• 1/4 c. round onion, sliced
• 6 tbsp. margarine
• 6 tbsp. flour
• 2-3 tsp. curry powder
• 1 1/4 tsp. salt
• 2 tsp. ginger, grated
• 3/4 c. chicken broth
• 1 1/4 c. coconut milk
• 4 c. cooked boned chicken, 4-5 lbs.
• 3/4 c. milk

1. Fry onions in margarine till slightly brown.
2. Remove from range and add flour, curry powder, salt, and grated ginger.
3. Stir until well blended and smooth.
4. Return to range.
5. Gradually add milk and broth, stirring constantly until sauce is thickened (about 10-15 minutes.)
6. Mixture will get thick.
7. Add coconut milk and boned chicken and reheat.
8. Taste and season with salt (pepper if desired).
9. Thin with broth or milk, if necessary.
10. Serve over rice with condiments.

NOTE: For the broth, use the broth which you will get from boiling the chicken before you debone it.