In a large pot, cover 4 chicken breasts with water. Add chopped onion and 1 chopped carrot. Bring to a boil. Cook until tender. Remove chivken from water, but DO NOT drain.
Mix approximately ½ c. flour with water, and whisk into chicken stalk. Bring stalk to a boil, adding milk to make a creamy gravy. Season with salt, pepper, and curry powder to taste (depending on how spicy you like it). Cut chicken into bite-sized pieces and add to gravy. Simmer for 20 minutes to combine flavors. Serves 6-8.
Serve over white rice and offer the following toppings in small bowls:
-hard-boiled egg, finely crumbled
-Major Grey’s chutney