Chicken Curry

A teacher in Japan gave me this recipe and it's great! This is Japan friendly!

Chicken Curry

1/4 C butter
1/4 C minced onion
1 T curry powder
1/3 C plus 2 T flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp ginger (I like to use twice this)
2 C chicken bullion
2 C milk**
4 C cooked chicken, cut up
1 tsp lemon juice
cayenne pepper and/or crushed chili peppers (to add the "heat" factor)
Rice - cooked
Directions:

Get rice cooking! Melt butter in sauce pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until smooth and bubbly (will be thick). Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Spice with cayenne. Heat. Serve over rice. Serves 8

Relishes: roasted almonds, pineapple, crumbled bacon, raisins, coconut, mandarin oranges, etc.

** My marvelous sister-in-law cooked this tonight with coconut milk. She used 2.5 cups of chicken broth and more or less 1.5 coconut milk in lieu of milk. Delicious!!!! Gives it a wonderfully sweet flavor (if you like sweet, it's great). So, I will add a lactose intolerant friendly label.