CHICKEN CURRY (Derived from a recipe by Linda V.)
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2 chicken breasts and 2 chicken thighs 2 Tbsp olive oil Salt and pepper to taste Skin and debone the chicken. Slice into bite-sized pieces. Saute until no longer pink. Set aside. 3 Tbsp butter 1/2 cup minced onion 1 1/2 Tbsp curry powder Melt butter over low heat in heavy skillet. Saute onion and curry about 3 minutes. 3 Tbsp flour 3/4 tsp salt 1 Tbsp sugar 1/8 tsp ginger Blend in seasonings and cook over low heat until mixture is smooth and bubbly, about 3 minutes. 1 cup chicken broth 1 cup whole milk Stir in broth and milk. Bring to a boil and cook for 1 minute, stirring constantly. Chicken 1/2 tsp lemon juice. Add chicken and lemon juice and heat through. Serve over saffron rice.