1/4 c. butter
2 tbsp. curry powder
1/4 c. chopped onion
1 tbsp. instant chicken bouillon
2 (1 lb.) cans applesauce
3 c. diced cooked chicken

Melt butter in large saucepan; stir in curry powder. Cook for 3 or 4 minutes over low heat. Add onion; simmer for 2 or 3 minutes. Dissolve bouillon in 2 cups hot water; add to curry. Add remaining ingredients; cook until heated through. Serve on bed of hot rice with condiments of chopped tomatoes, chopped onion, shredded coconut, crumbled bacon and chopped hard boiled eggs. Yield: 4 to 6 servings.