Chicken in Curry Sauce (Caril)

Name: Chicken in Curry Sauce (Caril)
Ingredients: 3 cooked chicken breasts, cut into bite-sized pieces; 6 onions, chopped; 1/4 cup of butter or margarine; 3 tablespoons of curry powder; 1/2 liter of chicken broth; 3/4 cup of heavy cream (check if needed); 3 tablespoons of all-purpose flour; 6 pineapple rings in syrup, cut into pieces; salt to taste; 1 dash of cumin (to taste)

1
3 cooked chicken breasts, cut into bite-sized pieces
2
6 onions, chopped
3
1/4 cup of butter or margarine
4
3 tablespoons of curry powder
5
1/2 liter of chicken broth
6
3/4 cup of heavy cream (check if needed)
7
3 tablespoons of all-purpose flour
8
6 pineapple rings in syrup, cut into pieces
9
salt to taste
10
1 dash of cumin (to taste)

Ingredients

1
3 cooked chicken breasts, cut into bite-sized pieces
2
6 onions, chopped
3
1/4 cup of butter or margarine
4
3 tablespoons of curry powder
5
1/2 liter of chicken broth
6
3/4 cup of heavy cream (check if needed)
7
3 tablespoons of all-purpose flour
8
6 pineapple rings in syrup, cut into pieces
9
salt to taste
10
1 dash of cumin (to taste)

Directions

1
In a saucepan, melt the butter or margarine
2
Add the onion and sauté until lightly golden
3
Add the curry powder and sauté for another minute
4
Add the broth and cream, and let simmer until warmed through
5
Add the flour and cook while stirring to thicken and become smooth
6
Add the pineapple, season with salt and cumin
7
Place the chicken in a bowl or refrigerator-safe container, pour the sauce over it, and seal hermetically
8
Refrigerate
9
Freeze for up to 3 months
10
To reheat and serve: remove from freezer the day before, place in the fridge
11
Remove from fridge 2 hours before serving
12
Place the bowl in a pot with water, bring to a simmer
13
If desired, warm in oven
14
Serve with rice
15
Accompany with almonds, grated coconut, sliced banana, tomato pieces (no seeds or skin), and mango chutney served separately.