Chicken Curry

6 T butter
1/2 c chopped onion
6 T flour
3 t curry powder (or to taste)
1 1/2 t salt
1/4 t ground ginger
1 1/2 t sugar
2 c chicken broth
2 c milk
4 c shredded or cubed cooked chicken
1 t lemon juice
6-8 cups cooked white rice

Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger and sugar. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through; serve over cooked rice.
Serves 4-6 people.