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1 Tbsp. butter
1 c. chopped apple
1 c. sliced celery
1 clove garlic, minced
1/2 c. chopped onion
2 Tbsp. cornstarch
2 to 3 tsp. curry powder
3/4 c. cold chicken stock
2 c. milk
2 c. cooked chicken, diced
1 (3 oz.) can mushrooms,

Melt butter in saucepan; add apple, celery, garlic and
onion. Cook until onion is tender. Combine cornstarch, curry
powder, 3/4 teaspoon salt and broth. Stir into onion mixture;
add milk. Cook until thickened, stirring constantly. Add
chicken and mushrooms; stir and heat through. Serve over rice

Rice Ring:
1/4 c. butter
1/2 c. chopped onion
1/4 c. slivered almonds
1/2 c. light raisins
6 c. hot cooked rice
6 1/2 c. ring mold
Melt butter in skillet; add onion and almonds (until
golden). Add raisins; heat until plump. Add all to rice and
mix. Press mixture into greased mold. Unmold at once on
platter and fill with chicken curry.

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