Chicken Curry

My recipe shelf was in a serious state of disarray so I forced myself to start organizing all of the great recipes into the binders the hubby gave me for Christmas (it's been a busy 5 months around here). Anyway, I came across this recipe I'd been holding onto for over a year. If you like curry this was really quite good and if you've never had it, this is an easy recipe to start with.

*6 TBSP. butter
*1/2 c. chopped onion
*6 TBSP. flour
*3 tsp. curry powder (or to taste...this was on the low side of heat, even our 1-yr-old enjoyed it)
*1 1/2 tsp. salt
*1/4 tsp. ground ginger
*1 1/2 tsp. sugar
*2 c. chicken broth
*2 c. milk (I did 1 1/2 c. milk and 1/2 c. cream...trust me that was a good decision)
*4 c. shredded or cubed cooked chicken (I used shredded rotisserie)
*1 tsp. lemon juice
*6-8 c. cooked rice

Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger and sugar (cook at least a minute so the flour won't taste raw).
Gradually stir in chicken broth and milk. Stirring constantly (or you'll get lumps), bring the mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through. Serve over cooked rice. I used Basmati rice, cooked with chicken broth instead of water and added good-sized pieces of lemon peel (use a veggie peeler) for the last 2 minutes of cooking, and stirred in 1 TBSP butter before serving...the 4-yr-old said it was the best rice she'd ever eaten and asked if we could have it every night! Serves 6.The house smelled great - lemon and spice - and the family really enjoyed this. I have often had curry with other veggies in it and think you could easily add whatever you'd like to this and it would still be great. We had some sauce left so I think it could even hold more chicken as well.