Pam's Chicken Curry

Here's another one my kids like.
It's also from Fix, Freeze, Feast

Chicken Curry
Makes 3 entrees, 4-6 servings each

1 warehouse tray (about 6 lbs.) boneless, skinless,
chicken half-breasts
1 cup butter
2 cups chopped onions (about 2 medium)
1/4 cup curry powder
2 Tbs. minced ginger
2 Tbs. minced garlic (about 18 cloves)
2 Tbs. sugar
2 Tbs. chicken bouillon granules
2 tsp. salt
1 cup flour
4 cups water
4 cups milk
2 Tbs. lemon juice
3 one-gallon freezer bags, labeled
Also can add:
carrot pieces, green or red peppers

Rinse and trim chicken as desired. Cut chicken into bit-sized pieces and cook in a large skillet over medium heat. Remove from hear and cool. Divide cooled chicken evenly among freezer bags.

While chicken cools, melt butter in large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool Sauce.

Divide cooled sauce evenly over the chicken in freezer bags.

Seal and freeze.

To cook:
1. Completely thaw one entrée in the refrigerator.
2. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
3. Serve curry over your favorite rice

Accompaniments for Curry:
Top with any of the following: toasted coconut, toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste and/or sweet chili sauce.

(I warm this up in the crock pot)