Singapore Curry. - cooking recipe

Ingredients

15 lbs chicken, cooked
1 lb margarine (to lighten it up) or 1 container margarine (to lighten it up)
1 1/4 lbs flour
5 quarts chicken stock
1 teaspoon salt
1/2 teaspoon white pepper
2 ounces curry powder
5 lbs rice
3 ounces salt
6 1/4 quarts boiling water
3 tablespoons vegetable oil or 3 tablespoons preferred fat

Preparation

Cut chicken into cubes.
melt margarine and add flour, stirring until smooth. Cook 5 minutes.
In the meantime, bring water to a boil in a seperate pot. once the water is boiling, add rice, oil, and salt. Cook until the liquid is absorbed.
Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
Add seasonings and chicken.
Cook a few minutes longer and you're all done!
To make it a full meal you can add an assortment of different vegetables. I think I am going to do snow peas, onion slices and broccoli but you can add whatever you like!