1-1/2 c. chicken broth
1 lg. carrot, diced (about 1 c.)
1/4 c. butter
1 med. tart apple, chopped (about 1 c.)
1 med. onion, chopped (about 1/2 c.)
1 med. stalk celery, chopped (about 1/2 c.)
1 clove garlic, chopped
2 tbsp. all-purpose flour
1/2 to 1 tsp. curry powder
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. ground sage
1 bay leaf
2 c. cut-up cooked chicken
1/3 c. Half & Half
1/4 c. raisins
4 c. hot cooked rice

Heat chicken broth and carrot to boiling; reduce heat. Cover and simmer until carrot is crisp-tender, 5 to 8 minutes. Heat butter in 3-quart saucepan over low heat until melted. Cook and stir apple, onion, celery and garlic in butter until onion and celery are tender, about 5 minutes.

Stir in flour, curry powder, salt, mustard and sage. Cook over low heat, stirring constantly, until bubbly. Remove from heat; stir in carrot-broth mixture and bay leaf. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, Half & Half and raisins; heat until hot. Serve with rice. Makes 6 servings.