2 TBSP. BUTTER
¼ CUP FLOUR
1 CUP MILK
1 CUP CHICKEN BROTH
1 TO 1 ½ TEASPOONS CURRY POWDER
¼ TEASPOON GINGER (AT LEAST)
½ TEASPOON SALT
PEPPER
1 ½ TO 2 CUPS SHREDDED CHICKEN
Melt butter in saucepan. Add flour, then milk and chicken broth. Stir in curry powder, ginger, salt, and pepper. Heat to boiling. Add chicken. Serve over rice.
*You can substitute the chicken for shrimp and make Shrimp Curry. It is fantastic!
