1/4 lb. to 1/2 lb. chicken, cooked and finely chopped
2 1/2 c. water
2 medium carrots
3 stalks celery
1 green pepper
1/2 medium onion
1 tsp. salt
1/2 tsp. pepper
1 tbsp. curry powder
1 c. tomato sauce
1/3 c. milk
2 tbsp. cornstarch

Put meat in a skillet, add water. Chop and add vegetables according to cooking time needed. Add spices. Blend together tomato sauce, milk and cornstarch. Add to skillet. Simmer 45 minutes or until vegetables are tender and sauce is thick and glossy. Stir frequently. Serve over rice, noodles or biscuits. May top with chopped tomatoes, mixed nuts, coconut or raisins.