Chicken Curry OAMC

Chicken Curry OAMC

Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
onions, raw
spices, curry powder
spices, ginger, ground
spices, garlic powder
sugars, granulated
soup, chicken broth or bouillon, dry
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw

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