Stew chicken until tender in water with celery tops, onion, and carrots. Pan fry in butter freshly chopped garlic, onion, and tart apple cook until tender. Mix in salt, pepper, flour, curry powder, add milk and chicken broth to make a creamy gravy. Cook, stirring until thicken. Chop cooked chicken and add to gravy. Cook 30 minutes to blend flavors. Serve over rice.
That is exactly how the recipe was in the book. No measurements or an ingredient list. I used chicken breast because we already had it in the freezer. I cut up one large onion, one granny smith apple and teaspoon of minced garlic. When I make it again, I will just buy a rotisserie chicken it would speed the recipe up.
This was a hit at our house. Everyone but Jeremiah enjoyed it.
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