Chicken Curry


3 tablespoons butter
1 onion (peeled and thinly sliced)
2 tablespoons curry powder
2 chicken breasts (chopped into chunks)
carrots (chopped, to taste)
2 cups chicken stock (heated)
1 tablespoon cornstarch
2 tablespoons water (cold)
1/4 cup cream (I use whole milk)
potatoes (cooked, chopped into chunks, to taste)
salt and pepper, to taste

Heat butter in large frying pan. When hot, add onions; cook 5-6 minutes over medium heat. Stir occasionally. Mix in curry powder and cook 3-4 minutes over low. Add chicken and carrots and stir; season well. Cook 2-3 minutes over medium heat. Pour in chicken stock and bring to boil. Continue cooking 9-10 minutes over medium low heat. Mix cornstarch with water; stir into sauce. Cook 1 minute. Add cream and potato chunks and bring to boil; cook 2-3 minutes and season well. Serve over rice.