2 tbsp. butter
4 c. cubed cooked chicken
3 tbsp. chopped onion
3 tbsp. curry powder
2 tbsp. flour
1 c. chicken stock
2 c. boiling water
1/2 tsp. salt
1/2 c. chopped apple
1 c. diced celery
1 banana, sliced
Hot cooked rice

Melt butter in large saucepan, add chicken and heat over medium heat. Add onion, cook until onion is yellow. Mix curry powder and flour, then stir onto chicken. Allow mixture to bubble. Stir in stock and water. Add salt, apple, celery, banana. Reduce heat and simmer 1 1/4 hour. Serve over rice. Serves 6.

A great way to use leftover chicken. it is spicy, but surprisingly, never causes indigestion or heartburn. Can be cooked a day ahead and refrigerated.