4 tablespoons butter
1-1/2 cups chopped onion
2 tablespoons flour
1/2 teaspoon ground ginger
2 cups chicken broth
1 (8 to 9 ounces) can crushed pineapple, undrained
3 cups cooked diced turkey
2 tablespoons lemon juice
Hot cooked rice
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.
Makes 4 servings.