Stew 1 chicken. Cool and debone.
Saute:
4 onions, chopped
6 ribs celery, sliced
Chicken pieces
Sprinkle on top:
4 tablespoon flour
2-4 tablespoon curry powder
Add, as desired:
1/2 cup raisins
Cayenne, to taste
Plum or currant jelly
1-2 dried red peppers
1 1/2-2 tablespoons fresh ginger, minced
Add 2 cups chicken broth. Simmer 45 minutes.
About 5 minutes before serving, add 1/4 cup lemon juice.
Serve over rice.
At the table, pass any of the following to spoon on top of curry.
I use as many as I have on hand.
Shredded coconut Sliced apples
Canned onion rings Halved grapes
Hard-boiled egg* Sliced mango
Pineapple chunks Diced banana
Chopped pecans Salted peanuts
Major Grey's chutney Chinese pickled ginger
*Do not use with silver spoon!
Variation: Substitute 2 pounds cleaned shrimp for chicken.
Use 1 can chicken broth and 1 broth can
of milk for liquid. Add 1 can coconut milk.
