Bombay Chicken Curry

1/2 cup butter, melted
1 cup onion, diced
1 clove garlic, minced
1/4 cup flour
2 T curry powder
1 t salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp cayenne pepper
3 cups water
2 cups cooked chicken, chopped

In medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, ginger, and cayenne pepper. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken. simmer for 20-30 minutes; stirring occasionally, until sauce is bubbly and slightly thickened. Cool completely. Then freeze.

From freezer. Thaw in fridge. Heat in saucepan until warm.

serve over rice.