SINGAPORE CURRY

I promise this one is good...be brave and try all the toppings too! (ok, I have to admit I skip the tomatoes myself)

Ingredients:
2 chickens (5-6 pounds)
1/2 C. margarine
6 T. flour
3 T. onion, very finely chopped
1 ¼ tsp. salt
4 T. curry powder
8 C. chicken broth
steamed rice

Toppings:
Peanuts, coconut, chopped tomatoes, diced pineapple, sliced bananas

Directions:
Cook, debone, and chop chicken. (You can use chicken breasts if you prefer. You won’t need as many pounds of meat because of the bones.) Over low heat melt margarine in large pan. Add flour and stir until smooth. (If mixture is too thick, add a small amount of broth.)
Add onions, salt, and curry powder, mixing well. Slowly add broth, stirring as you add it. Add chicken and simmer to distribute curry.
Serve over rice, with assorted toppings.

This recipe makes a huge amount, but it freezes well.

from Aunt Joy Cleek