From http://inthekitchenwithkath.com
(Adapted from a recipe in Sunset’s Fresh Ways with Chicken)
Serves 2 (doubles easily)
2 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced or pressed
1½ tablespoons curry powder
2 tablespoons flour
1¼ cups milk (or coconut milk)
Dash cayenne pepper
3 tablespoons dry sherry
1½ – 2 cups bite-size pieces cooked chicken or turkey
Salt
Cooked rice
Condiments (suggestions follow)
Melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the curry powder, cook for 2 minutes, stirring. Add the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat and gradually stir in the milk. Return the pan to the heat and cook, stirring, until the sauce has thickened. Stir in the cayenne pepper, sherry and chicken and cook for a couple of minutes until the chicken is heated. Taste for seasoning and add salt, if needed.
Serve over rice with your choice of condiments.
Chutney (I especially like Patak’s which is made with sugar, not corn syrup)
thinly sliced green onions
chopped peanuts
raisins
shredded coconut