Chicken Curry - cooking recipe

Ingredients

1/2 c. onion, chopped
1/2 c. diced apple, peeled
6 Tbsp. oleo
8 oz. sliced mushrooms
2 c. water chestnuts, sliced
4 Tbsp. flour
2 Tbsp. curry powder
1/2 tsp. sugar
1/4 tsp. ground ginger
1 tsp. salt
3/4 c. chicken broth
1 c. evaporated milk

Preparation

Saute onion, apple, oleo, mushrooms and water chestnuts until tender.
Add
the remaining ingredients in order (flour, curry powder, sugar, ginger, salt, chicken broth and evaporated milk). Cook
about
15 minutes on medium heat until thickened.
Add 3 cups diced, cooked chicken.
Let set for 24 hours in refrigerator. Heat and serve over hot rice.