- 1/4 cup [60 g] fat
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped celery
- 1/3 cup [45 g] flour
- 2 cups [500 mL] chicken broth
- 1 cup [250 mL] tomato juice
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 teaspoon [5 mL] curry powder
- 4 cups [1 L] cooked chicken cubes
- 4 cups [1 L] really hot drained boiled rice
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- Melt fat; lightly brown chopped onion and celery into melted fat.
- Stir in flour.
- Pour in chicken broth, stirring.
- Stirring, heat mixture until thickened.
- Stir in tomato juice, Worcestershire sauce, salt, pepper, curry powder and cooked chicken cubes.
- Thoroughly reheat.
- Serve hot, over hot boiled rice.
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