1/2 c. butter
1 1/3 c. chopped onion
1/2 c. diced green pepper
1/2 c. chopped celery
1 c. flour
6 c. chicken broth (3 cans)
1 tsp. salt
2 tbsp. curry powder
4 c. diced cooked chicken breast
1/2 tsp. Worcestershire sauce
pepper and salt to taste

Sauté onion, celery and pepper in butter. Stir in flour. Gradually blend in chicken broth, salt, pepper, curry and Worcestershire sauce. Cook until sauce is thick. Stir occasionally. Add chicken. Serve over rice with condiments of coconut and peanuts. May cut recipe in half or freeze half and serve 4.

Company recipe of Evelyn Clark, Malcom Umstead's sister.