Chicken Curry

  • Yield: 6 servings

I am certain this recipe came from my grandparents but may go even further back. I liked this dish so much that I requested it to be made for my birthday each year.


6tablespoons butter or margarine
6tablespoons flour
3teaspoons curry powder (or to taste)
1 1/2teaspoons salt
1/4teaspoon ground ginger
1 1/2teaspoons sugar
1/2cup chopped onion
2cups chicken broth
2cups milk
4cups shredded or cubed cooked chicken
1teaspoon lemon juice
6 to 8cups cooked white rice


  1. Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.
  2. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

—Michelle  Smith, New Castle, KY