1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. fat
1/3 c. flour
2 c. chicken stock
1 c. tomato juice
1/2 tsp. Lea & Perrins
Salt & pepper
1 tsp. curry powder
4 c. diced, cooked chicken
4 c. hot rice

Lightly brown onion and celery in hot fat. Add flour and blend. Add stock, cook until thick, stirring constantly. Add tomato juice, Lea & Perrins, seasonings and chicken. Heat thoroughly. Serve over rice. Raisins, chopped peanuts, chutney.