1 stewing chicken
1 lg. onion
5 stalks celery
2 apples
2 bell peppers
5 green chili peppers (use more if you like it hot)
1 can beef bouillon
1 cube butter
1 tsp. salt
5 tbsp. cornstarch
3 tbsp. curry powder

Cut up chicken, cover with water and simmer until tender, about 2 to 3 hours. Keep 3 to 4 cups stock. Debone and cut chicken into pieces.

Put onion, celery, apples and pepper through grinder on coarse setting. Add to stock with salt, bouillon and butter. Continue to simmer to thoroughly cook vegetables, about 1/2 hour.

Mix cornstarch and curry powder with enough water to make creamy. Stir into chicken stock. Add chicken pieces. Cook, stirring until thick. Serve with steamed rice and banana pieces.