Chicken Curry OAMC

• 6 lbs boneless skinless chicken breasts, half's
• 1 cup butter
• 2 cups chopped onions
• 14 cup curry powder
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 2 tablespoons sugar
• 2 tablespoons chicken bouillon granules
• 2 teaspoons salt
• 1 cup flour
• 4 cups water
• 4 cups milk
• 2 tablespoons lemon juice

1. Cut chicken into bite sized pieces and cook over meduim heat until no longer pink.
2. Remove from heat cool and divide between 3 one gallon freezer bags.
3. Melt butter in a seperate saucepan over meduim heat.
4. Add onion and cook until soft.
5. Add curry powder,ginger, garlic, sugar, bouillon, and salt cook and stir for 2 minutes.
6. Add flour cook and stir for 2 minutes.
7. Gradually add water and milk.
8. Cook stirring constantly until the sauce thickens.
9. Whisk to make a smooth sauce and add lemon juice.
10. Cool and divide evenly over chicken.
11. Seal and freeze.
12. To use one entree.
13. Take out and thaw completely in the refrigerator.
14. Heat in skillet over meduim heat.
15. Do not boil.
16. Serve over rice.

chicken breasts, butter, onions, curry powder, ginger, garlic, sugar, chicken bouillon granules, salt, flour, water, milk, lemon juice

Taken from www.food.com/recipe/chicken-curry-oamc-470814 (may not work)