1 1/2 lb. chicken breasts
2 c. broth, from chicken
8 oz. V-8 juice or tomato juice
2 celery stalks
1/2 sm. onion
1 tbsp. butter
3 tbsp. flour
1/2 c. cold water
Salt and pepper
2 tsp. curry powder
2 c. cooked rice

Boil chicken. Drain 2 cups broth and set aside. Peel chicken, shred, and save meat only. Chop celery and onion and saute in butter in skillet. Mix 1/2 cup cold water with flour (to make gravy paste).

Pour broth in skillet over vegetables. Slowly, very slowly, add paste while stirring constantly. Add V-8 juice and curry powder (add more for spicier taste). Add salt and pepper to taste. Serve over cooked rice. Serves 4.