Chicken Curry Cream

- 2 tablespoons butter
- 2 onions, sliced                            

- 1/2 red capsicum, sliced
- 2 teaspoons curry powder
- 2 tablespoons plain flour
- salt to taste
- 2 1/2 tablespoons tablespoons powdered milk
- 600ml water
- 1 tablespoon caster sugar
- 1 tablespoon lemon juice
- 500g cooked chicken

1. Melt the butter in a large frypan and cook the onion and capsicum.

2. Add the curry powder and flour and mix for 2 minutes. Remove from the heat.

3. Gradually stir in the blended water and milk powder and return it to the heat. Stir until it is boiling and thickened.

4. Add the sugar and lemon juice and simmer for 15 minutes. Gently stir in the chicken and season.