Quick Chicken Curry

3 cups cubed cooked chicken or turkey
1 cup chopped onion
1 garlic, finely chopped
¼ cup margarine
¼ cup flour
2½ cups milk
¾ cup Coco Lopez® Cream of Coconut
1 tbsp. curry powder
1 tbsp. Chicken Flavor Instant Bouillon
¼ cup lemon juice
Hot cooked rice
Condiments*

In large skillet, cook onion and garlic in margarine until tender; stir in
flour. Gradually add milk; stir until smooth. Add cream of coconut, curry
and bouillon. Over medium heat, cook and stir until thickened Add juice;
reduce heat and simmer 10 minutes. Add chicken. Cook 10 minutes longer.
Serve over rice with condiments*. Refrigerate leftovers.

Makes 6 servings

*Condiments:
Toasted flaked coconut, cashews, pecans or peanuts, chopped green onion,
chopped hard-cooked eggs, chutney, crumbled bacon, raisins or sunflower meats.