1 tbsp. butter
1 c. finely chopped pared apple
1 c. sliced celery
1/2 c. finely chopped onion
1 clove garlic, minced
2 tbsp. cornstarch
2 to 3 tsp. curry powder
3/4 tsp. salt
3/4 c. cold chicken broth
2 c. milk
2 c. diced cooked chicken
1 can (3-oz.) sliced mushrooms, drained
Hot cooked rice
Curry condiments

In saucepan, melt butter; add apple, celery, onion, and garlic. Cook till onion is tender. Combine cornstarch, curry, salt, and broth. Stir into onion mixture; add milk.

Cook and stir until mixture thickens and bubbles. Stir in chicken and mushrooms; heat through. Serve over hot cooked rice and pass curry condiments (raisins, shredded coconut, chopped peanuts, and chutney).

Serves 6.