Recipe: Quick Chicken Curry (using cooked chicken and cream of coconut)

QUICK CHICKEN CURRY

3 cups cubed cooked chicken
1 cup chopped onion
1 clove garlic, finely chopped
1/4 cup margarine or butter
1/4 cup unsifted flour
2 1/2 cups milk
3/4 cup Coco Lopez Cream of Coconut
1 tablespoon curry powder
1 tablespoon Wyler's Chicken-Flavor Instant Bouillon (or 3 Chicken-Flavor Bouillon Cubes)
1/4 cup ReaLemon Lemon Juice from Concentrate
Hot cooked rice (for serving)
Suggested condiments:
Toasted flaked coconut, cashews, pecans or peanuts, chopped green onion, chopped hard-cooked eggs, chutney, crumbled bacon, raisins or sunflower seeds.

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 ReaLemon; reduce heat and simmer 10 minutes.

Add chicken. Cook 10 minutes longer.

Serve over rice with condiments. Refrigerate leftovers.

TO PREPARE IN A MICROWAVE:
Increase flour to 1/3 cup; reduce milk to 2 cups. In 2-quart round baking dish, microwave margarine on full power (high) 45 seconds to 1 minute, or until melted. Add onion and garlic. Cover; microwave on full power (high) 4 minutes or until onion is tender. Proceed as above to add flour, milk, cream of coconut, curry and bouillon. Microwave on 2/3 power (medium-high) 9 to 12 minutes or until slightly thickened, stirring every 2 minutes. Add ReaLemon; microwave on 1/3 power (medium) 5 minutes. Add chicken; microwave on 1/2 power (medium) 5 minutes or until chicken is heated through. Let stand 5 minutes before serving. Proceed as above.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Coco Lopez Cream of Coconut Creations, Borden, Inc., not dated (probably the 1980's)