Jeanne Rodela's Chicken Curry

• 2 cups chicken, cooked (cooked turkey may be substituted)
• 2 tablespoons onions, chopped
• 2 tablespoons lemon juice or 2 tablespoons grapefruit juice
• 1 -2 tablespoon flour
• 1 tablespoon curry (or more to taste)
• 2 cups chicken stock (homemade or canned)
• 1 tablespoon butter
• salt and pepper
• 1 egg (lightly beaten)
• condiments, of choice (see recipe for suggestions)

1. Combine butter, curry and flour in a large skillet.
2. Stir to combine and cook for a minute or two.
3. Add the chicken stock and stir to blend it inches Reduce this mixture to a thick sauce (about 15 minutes).
4. Add the chicken.
5. Add a small amount of the hot sauce to the egg, mixing.
6. Add the lemon juice to the egg mixture; add the egg mixture to the chicken and sauce.
7. Cook for a couple of minutes until everything is blended and hot.
8. Serve with a variety of condiments, choosing from: nuts, coconut, raisins, pineapple, chutney, etc.
9. NOTE: If you like it spicy and the other family members like it mild, serve plenty of rice with it.
10. That way, they can tone it down with the blandness of the rice.

chicken, onions, lemon juice, flour, curry, chicken, butter, salt, egg, condiments

Taken from www.food.com/recipe/jeanne-rodelas-chicken-curry-467613 (may not work)