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1. Melt the butter in a casserole. Add the onion, flour, curry powder, salt, ginger, paprika. Cook 5 minutes, covered, in the microwave oven, stirring occasionally.
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2. Gradually blend in the milk and cook, covered, until thickened and the mixture boils, stirring occasionally. Add the chicken or shellfish.
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3. Blend a little of the hot sauce into the egg and then stir the egg into the curry sauce and mix well. Heat in the microwave oven, but do not boil or overheat, as the sauce will curdle.
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4. Stir in the Worcester shire sauce and serve over rice. Chutney and side-boys are passed at the table.
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NOTE:
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Cook this curry before cooking the rice, let it stand while the rice is cooking, and then reheat it. The longer it stands, the better the flavor.
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