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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from BHG favorites from 1930 until 2001. This recipe dates from the 1930's. Ingredients:
1/2 cup onion, chopped fine |
1/2 cup celery, chopped fine |
2 tablespoons margarine or 2 tablespoons butter |
3 tablespoons flour |
1 teaspoon curry powder |
1 1/2 cups chicken broth |
1/2 teaspoon worcestershire sauce |
1 1/2 cups chicken, cooked and chopped |
1/2 cup tomato juice |
2 cups rice, cooked and hot |
Directions:
1. In a medium saucepan cook the onion and celery in hot margarine or butter until tender.
2. Stir in flour and curry powder.
3. Add the chicken broth and worcestershire sauce.
4. Cook and stir until bubbly.
5. Stir in the cooked chicken and tomato juice;.
6. heat through.
7. Season with salt and pepper if desired.
8. Serve over hot rice.
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