Curried Chicken (Singapore Curry) 
Janeta Fong

Cook one medium fryer in 1 c. water and 3/4 t. salt until tender.
   (I find it much easier to cook a couple or three breast pieces)
Cut meat into bite sized pieces.

Sauce:
6 T. butter
1 T. finely chopped onion
1 1/2 t. curry powder (adjust to your taste preference)
5 T. flour
1/2 t. salt
3 c. liquid (half broth and half milk)

Melt butter, add onions and cook 3-4 minutes. 
Mix salt, curry powder and flour and add to butter
Stir and cook till smooth (1 minute or so)
Add liquid and stir constantly until thick
Add chicken and cook 5 minutes.

Serve over rice.  Serve with sliced bananas, pineapple
chunks, coconut, peanuts and onion rings (optional)

Serves six.