Leftover Chicken Curry

⅓ cup (75 g) butter

125 g sliced mushrooms

1 onion, chopped

½ cup (62 g) all-purpose flour

2 tsp (10 ml) mild or medium curry powder or curry paste

1 tsp (5 ml) salt

2 cups (500 ml) unsalted chicken broth

2 cups (500) milk

4 cups (1 liter) cooked chicken coarsely chopped

½ cup (50 g) toasted almond slices (optional)

Cooked white rice for 6 servings

Heat the butter over low heat in a large saucepan and cook the onions and mushrooms 10 Minutes.

Remove saucepan from heat and whisk in flour, cury and salt. Cook for 1 minute on low heat and remove saucepan from heat.

Gradually whisk in chicken broth and milk, bring to a boil stirring constantly, reduce heat at medium low and cook for a few minutes until the sauce is thickened. Stir occasionally with a wooden spoon.

Add chicken and cook a few minutes until chicken is hot. Sprinkle almonds on each serving and accompany with cooked white rice.

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Leftover Chicken Curry