2 c. diced, cooked chicken
2 c. milk
3/4 c. cold chicken broth
2 to 3 tsp. curry powder
2 tbsp. cornstarch
1/2 c. onion
1 chopped, pared apple
1 tbsp. butter

In saucepan, melt butter. Add onion and apple. Cook until onion is tender. Combine in separate bowl, cornstarch, curry, and broth. Stir into onion mixture; add milk. Stir until mix thickens and bubbles. Stir in chicken. Keep stirring a little longer. Serve with white rice. For condiments, use raisins, coconut, and chutney.