{Mom's Chicken Curry}

Yield: Serves 4-6
Time: 40 minutes

2-3 c diced/shredded cooked chicken
2 c dry rice, cooked (can also use quinoa)
3 Tbls dairy free butter (I use Earth Balance soy-free)
1/2 c onion, chopped
1 Tbls curry powder
3 Tbls GF flour (I like Sweet Sorghum for this dish)
1 tsp salt
1 tsp coconut sugar
1/8-1/4 tsp ground ginger
1 c chicken broth/stock
1 c dairy free milk (you can use canned coconut milk or hemp)
1 tsp lemon juice

TOPPINGS:

Raisins
Pineapple
Tomatoes
Dill Pickle
Spanish Peanuts
Sunflower Seeds
Pumpkin Seeds
Apple
Celery

Over medium-high heat, melt butter and saute onions till clear.  Add curry and stir to release the bitter, about 30-45 seconds.  Whisk in flour, salt and ginger.  Slowly whisk in milk and broth to avoid clumps.  Bring to a boil stirring constantly for 1 minute.  Turn off heat and add chicken and lemon juice.

Layer on your plate with hot cooked rice (or quinoa), chicken-sauce, and whatever toppings float your boat.

Complete Meal Idea: Serve with a fresh mango iced-tea