Chicken Curry

2 WHOLE BONELESS CHICKEN BREASTS
1/2 CUP BUTTER
1/2 CUP FLOUR
1 1/2 TEASPOONS SALT
1 1/2 TEASPOONS PEPPER
2 1/2 CUPS MILK
1/4 CUP DRY SHERRY
2 GREEN ONIONS WITH TOPS, FINELY CHOPPED
2 TEASPOONS CURRY POWDER
FLUFFY RISE OR SAFFRON RICE

Cut chicken into small pieces; set aside. In saucepan, melt butter; blend into flour, salt and pepper until smooth.
Gradually stir in milk.
Cook and stir over medium heat until thickened and smooth.
Pour into crock pot.
Stir in chicken, sherry, green onions and curry powder.
Cover and cook on low setting for 4 to 8 hours.
Taste for seasoning.
Before serving, thicken with flour and water paste. Serve over Hot rice.

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