Sweet Chicken Curry


1 onion, chopped
2 garlic cloves, minced
1/2 stick butter
3 TB flour
1 c milk
3 c cooked chicken breasts, cubed or torn into bite-sized pieces
1 chicken bouillon cube
1 TB curry powder
1/4 tsp garlic salt
1/4 tsp basil
1/4 tsp thyme
2 TB lemon juice
1/4 c apricot preserves
2 TB sherry


In a large heavy skillet, sauté the onion and the garlic in the butter until soft. Add the flour and cook to a thick paste. Stir in the milk and beat with a wire whisk until mixture is smooth and thick. Add the remaining ingredients and simmer for 15 minutes or until heated through. Season with salt and pepper and serve over rice.