Chicken Curry

Cook a whole chicken, or chicken pieces, ahead of
time. Pick the meat off bones when cooled and make
stock according to the recipe in this cookbook.
Heat 2 tablespoons vegetable oil in deep skillet.
Add and cook until golden:
2 large onions, chopped
Stir in
2 teaspoons flour
1 teaspoon sugar
1 teaspoon salt
1 Tablespoon curry powder (or more to
taste if you wish; I wait
and add more later)
Add stock to make 2 cups. Cook and stir until thick,
let simmer for about 5 minutes on very low heat,
stirring occasionally. Add chopped cooked meat.
Taste and add more curry or salt to taste. I double
the recipe and freeze individual portions. Great to
pop out and microwave. Serve over pasta with a
salad. A wonderful meal.