CHICKEN-CABBAGE CURRY

• 1 cup chicken meat (cooked, shredded)
• 2 tbsp. butter or margarine
• 3 tbsp. flour
• 1 1/2 tbsp. curry powder
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 3/4 cup evaporated milk (or thick coconut milk)
• 1 small onion, finely chopped
• 1 tsp. vetsin
• 1/2 cup water
• 1/2 kilo cabbage shredded

Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3 minutes, drain. Set aside.

Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour mixture. Stir. When well blended, gradually add water and continue stirring until mixture is smooth.

Add onion and chicken meat. Cook for 5 minutes. Add milk. Stir until smooth and thickened. Add vetsin.

Spread drained cabbage on plate. Make a hollow in the middle and pour the cooked chicken mixture. Serve hot.

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