2 c. diced cooked chicken
1 can chicken gravy
1 tsp. dehydrated onion flakes
1 tsp. parsley flakes
Curry powder to taste

CONDIMENTS:

Mango chutney
Raisins
Chopped peanuts or cashews
Chopped hard boiled eggs
Flaked coconut
Durkee's French fried onion rings

Combine chicken, gravy, onion and parsley. Add curry powder, 1 teaspoon at a time until curry is aromatic. Heat through.

Serve over rice with condiments. The appeal of curry is every fork full has different taste and texture, sweet, salty, tangy, chewy, crunchy, soft.