• Cooking Time: 10+
• 6 tbsp butter
• 1 cup chopped onion
• 3 stalks of chopped green onion
• 1 cup celery chopped
• 5 cloves garlic, minced
• 1/2 cup flour
• 2 tbsp curry (add more if you like extra flavor)
• 1 tbsp dry mustard
• Salt & pepper to taste
• 1 tsp paprika
• Cayenne powder (to taste)
• 1 1/4 cup strong beef stock
• 1 cup cream
• 3 tbsp ketchup
• 3 lbs of chicken, stewed/cooked and cut into bite-size pieces.

1. Saute onion, garlic and celery in butter.
2. Turn burner to low heat.
3. Add all the dry ingredients and mix as you are adding them.
4. Add beef stock, ketchup, and cream while stirring.
5. Cook for 2 minutes and add chicken.
6. Bring to boil and then turn off heat.
7. Let stand for one hour.
8. If you have time, refrigerate for 12 hours and then heat again in a large pot.
9. Serve over rice with peanuts, green onion, and bacon.

This is an Americanized version on Chicken Curry but I love it!