Curry & Rice

2 chicken breasts

2 Tbsp. oil

5 Tbsp. butter

¼ cup onions, minced

3 carrots, sliced

⅓ cup flour

¼ cup yellow curry powder

3 Tbsp. sugar

1 tsp. ginger

1 tsp. salt

2 tsp. chicken bouillon

2 cups water

1 14-oz can coconut milk

1 tsp. lemon juice

Dice chicken and sauté with oil in a large sauce pan until golden brown and cooked through.  Remove from pan and set aside. 

Melt butter in large saucepan over medium heat.  Suté onions and carrots until tender.  Whisk in flour, curry, sugar, ginger, salt and bouillon.  Add water and coconut milk and whisk until smooth and thickened.  Add more milk if needed.  Stir in cooked chicken and lemon juice.

Serve over rice with suggested toppings: raisins and coconut.