- 2 tablespoons clarified butter
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 12-ounce can apricots, fruit chopped and juice reserved
- 1 lemon
- 1 tablespoon Kashmiri Mild Curry
- 2 cups diced cooked chicken (or other protein)
Make a roux with butter, salt and flour. Add curry powder and cook for several minutes. Add juice from apricots and enough water to make a smooth consistency. Add lemon juice to taste and the diced protein of your choice. Heat 5 minutes and serve with rice, top with chopped apricots.