Curry chicken

Well, if you can stand another recipe from my (cough) "filthy" kitchen (LOL), here's a quickie for curry chicken.

A couple of days ago, I was pressed for time when dinner rolled around. The day had been one of howling wind and miserable temperatures. What we all needed was a hot, filling meal. What *I* needed was a quick and easy hot, filling meal. And what's easier than curry chicken?

Before I began, I started a pot of rice. We use rice as the base for many meals.

Curry chicken starts with a white sauce.

I altered and multiplied the proportions for the sauce, since (a) we like lots of sauce over rice, and (b) we also like lots of leftovers for additional meals.

I started with a cube of margarine and a quarter-cup flour.

By adding the flour bit by bit while the margarine melts, it doesn't form lumps. And when the margarine/flour mix gets too thick, drizzle in some milk (ultimately I added three cups).

When the margarine and flour (and bits of milk) are smooth, add the rest of the milk. Keep stirring. Add salt and pepper to taste.

Then add curry. The original recipe calls for some wimpy amount. Not for us! We like curry! I didn't exactly measure how much I added to the sauce, but it was at least 1/2 cup, maybe more. Stir until the sauce becomes thick.

Then I got a jar of canned chicken from the pantry.

I like using canned chicken in recipes like this because it shreds so beautifully.

Add the chicken to the thickened sauce.

Stir it until the chicken heats up.

This can either be a one-bowl meal, or served with a vegetable of your choice.

Either way, it's a quick, easy, hearty meal for a cold evening.