Follow these steps for perfect results
margarine
melted
flour
salt
sugar
onion salt
curry powder
ginger
ground
milk
chicken stock
condensed cream of chicken soup
chicken
cooked, diced
Melt margarine in a saucepan over low heat.
Add flour, salt, sugar, onion salt, curry powder, and ginger to the melted margarine.
Stir continuously to form a smooth paste.
Gradually whisk in milk and chicken stock, ensuring no lumps form.
Add condensed cream of chicken soup and diced chicken to the sauce.
Simmer over low heat until the sauce thickens, stirring occasionally.
Serve hot over rice.
Expert advice for the best results
Adjust the amount of curry powder to suit your taste.
For a thicker sauce, simmer for a longer time.
Add vegetables like peas or carrots for added nutrition.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Serve in a bowl over rice, garnished with fresh cilantro.
Serve with rice or couscous.
Accompany with naan bread.
Add a side of steamed vegetables.
Balances the spice.
Light and refreshing.
Discover the story behind this recipe
Reflects the diverse spice blends used across the continent.
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