Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Servings 1/4 t Pepper
6 T Butter 1 t Paprika
1 c Minced onion ds Of cayenne pepper
1 c Chopped celery 1 1/4 c Strong beef stock
4 ea To 5 cloves garlic, minced 1 c Light cream
1/2 c Flour 3 T Catsup
1 ea To 2 Tbsp curry powder, or 1 ea 3-lb chicken, stewed, meat
-to taste -cut into bite-size pieces
1/2 t Salt

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

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