Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Servings |
| 6 tablespoons | Butter |
| 1 cup | Minced onion |
| 1 cup | Chopped celery |
| 4 eaches | To 5 cloves garlic, minced |
| ½ cup | Flour |
| 1 each | To 2 Tbsp curry powder, or to taste |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Paprika |
| \N dash | Of cayenne pepper |
| 1¼ cup | Strong beef stock |
| 1 cup | Light cream |
| 3 tablespoons | Catsup |
| 1 each | 3-lb chicken, stewed, meat cut into bite-size pieces |
Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth.
Add catsup. Cook for 2 minutes then add chicken and heat to boiling point. Let stand 1 hour then reheat. Note: This curry is best if made a day ahead and reheated. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis