In a large sauce pan, sauté the diced onion in butter at medium high heat until the onion is translucent. Add in minced garlic until fragrant, then add ½ cup flour stirring until you get a smooth paste.
Remove from heat and gradually stir in 2 cups chicken broth and 2 cups milk.
Put back on the heat and bring to a boil stirring constantly.
Add the cooked shredded chicken to the sauce and simmer for 20 minutes.
Stir in the curry powder or more if desired. Season with salt and pepper to taste.
Serve over steamed rice. Top with all the toppings! Enjoy!
We love to use the chicken breasts from a rotisserie chicken for this recipe as a shortcut. You can shred the chicken the day before.
*Minced garlic in a jar, and Better than Bouillon are also two more shortcuts we love to use for this recipe.