Pumpkin Curry (don't hate it until you've tried it!)

[ok Megan, I'll wait to try it;)]

4 TBSP butter

1 onion, chopped

2 cloves garlic, pressed

4 c. chicken stock (4 c. water + 5 bouillon cubes)

1 bayleaf

1- 1 ½ tsp curry powder

Pinch nutmeg

½ tsp salt

½ tsp pepper

1 TBSP cornstarch

1 c. half and half

1 c. heavy cream

3-4 chicken breasts (baked/boiled and shredded)

In large saucepan, melt butter and sauté onions and garlic for 8 min. Add everything EXCEPT the chicken, cornstarch, and creams. Heat and simmer for 30 min. In a liquid measuring cup combine cornstarch and creams. Add chicken and cream to curry mixture and warm until ALMOST boiling. Serve over rice. (May add more cornstarch with a little cold water if you prefer a thicker curry.)

-Megan Lattin