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| 2 | Sweet onions |
| 1/4 Tasse | Butter |
| 5 x ca. 450 g | Chicken pieces |
| | Ground pepper |
| 1/2 Tasse | Heavy cream |
| 1 Tasse | Béchamelsauce |
| 1 Esslöffel | Tomato paste |
| | Pinch curry powder |
| 1/2 Teelöffel | Paprika |
| | Juice of lemon |
| 1 x ca. 450 g | Mushrooms, sliced |
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Directions: 1. In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to saucepan. 4. Add curry powder, paprika, and lemon juice to sauce and blend well. Add cooked chicken and mushrooms. Simmer, uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4.
Liz Parkinson
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