Chicken Curry

Saute onion, apple, oleo, mushrooms and water chestnuts until tender.

Add the remaining ingredients in order (flour, curry powder, sugar, ginger, salt, chicken broth and evaporated milk). Cook about minutes on medium heat until thickened.

Add 3 cups diced, cooked chicken.

Let set for 24 hours in refrigerator. Heat and serve over hot rice.