3 cups cubed cooked chicken 1 cup chopped onion 1 clove garlic, finely chopped ¼ cup margarine or butter ¼ cup unsifted flour 2½ cups Borden® or Meadow Gold® Milk or Half-and-Half ¾ cup Coco Lopez® Cream of Coconut 1 tablespoon Wyler's® or Steero® Chicken-Flavor Instant Bouillon or 3 Chicken-Flavor Bouillon Cubes 1 tablespoon curry powder ¼ cup ReaLemon® Lemon Juice from Concentrate Hot cooked rice In large skillet, cook onion and garlic in margarine until tender; stir in flour. Gradually add milk, stirring until well blended. Add cream of coconut, bouillon and curry. Over medium heat, cook and stir until thickened. Add ReaLemon® brand; reduce heat and simmer 10 minutes. Add chicken. Cook 10 minutes longer. Serve over rice with condiments. Refrigerate leftovers. Suggested Condiments: Toasted flaked coconut, cashews, pecans or peanuts, chopped green onion, chopped hard-cooked eggs, chutney, crumbled bacon, raisins or sunflower seeds. Tip: 2 pounds medium raw shrimp, peeled and deveined or 1½ to 2 pounds browned meatballs can be substituted for chicken. |